The sweet flesh of squash or pumpkin takes on a new character as it nestles down in the pan with onion, apple, spices, sugar and vinegar
Prep:20 mins
Makes 2kg (4 x 500g jars)
4 tbsp rapeseed, vegetable or sunflower oil2 large onions, finely chopped100g piece of ginger, peeled and thinly shredded1 fat red chilli, deseeded and finely chopped15 cardamom pods, bashed open2 long cinnamon sticks, snapped in half1 tbsp black mustard seeds2 tsp cumin seed4 fat or 6 smaller garlic cloves, peeled and sliced1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces3 Bramley apples (about 500g), peeled and cut into sugar-cube size pieces1 tsp ground turmeric500g light soft brown sugar300ml cider vinegar
STEP 1Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.STEP 2Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.STEP 3Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins – this process almost candies the chunks of pumpkin, so that it doesn’t entirely break down during the next step.STEP 4Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan – you don’t want the chutney to be too dry as it will thicken as it cools.STEP 5Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.
