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29 Mar
2011
Pumpkin & Butternut Squash Chutney
Ingredients
- 1.4 kg pumpkin or squash
- 4 firm tomatoes, quartered and roughly chopped
- 500g Bramley cooking apples - about 2 apples, peeled and roughly chopped
- 1 onion, peeled and diced
- ½ x 250g pack Seeded Sweet Raisins
- ½ x 500g pack Light Brown Soft Sugar
- 2 tsp salt
- 1 tsp mixed spice
- 1 tsp ground black pepper
- 750ml Cider Vinegar
Method
- Prepare the jars for the chutney (see instructions in cook's tips). Cut the pumpkin or squash in half. Scoop out the seeds with a spoon, then, using a small sharp knife or vegetable peeler, remove the skin. Try to take as thin a layer of peel off as you can. Chop the pumpkin or squash into small cubed pieces, about 1½ cm across.
- Place the pumpkin or squash and all the remaining ingredients in the large pan. Bring to the boil, then reduce the heat to simmer.
- Simmer gently, uncovered, for about 30 minutes-1hour, or until the pumpkin or squash is tender and the chutney has thickened.
- Using a ladle or small jug fill the warmed jars with hot chutney. Seal the lids shut and wipe the outside of the jars with a damp cloth. Label the jars to show their contents and the date the chutney was made.
Tips
To prepare jars for chutney, preheat the oven to 160°C, gas mark 3. Ensure that they are clean and free from cracks and chips. Wash in hot, soapy water, rinse and dry thoroughly. Place them on their sides in the oven for 10 minutes. Fill the jars while they are still warm and seal the lids immediately.Make chutney in small jars so it is used quickly once opened.
This product is best stored for 2-3 weeks before use. This allows time for the acidic taste to mellow and the flavour to develop. Store in a cool, dry place, away from direct sunlight for up to 6 months unopened. Once opened, store the chutney in the fridge and consume within 2 weeks.
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