Spicy Squash Apple Chutney Recipes

SPICY SQUASH & APPLE CHUTNEY

Spicy squash & apple chutney image

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

Provided by Jane Hornby

Categories Condiment

Time 1h25m

Yield Makes 2kg (4 x 500g jars)

Number Of Ingredients 14

Ingredients

4 tbsp rapeseed, vegetable or sunflower oil
2 large onions , finely chopped
100g piece of ginger , peeled and thinly shredded
1 fat red chilli , deseeded and finely chopped
15 cardamom pods , bashed open
2 long cinnamon sticks , snapped in half
1 tbsp black mustard seeds
2 tsp cumin seed
4 fat or 6 smaller garlic cloves , peeled and sliced
1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces
3 Bramley apples (about 500g), peeled and cut into sugar-cube size pieces
1 tsp ground turmeric
500g light soft brown sugar
300ml cider vinegar

Steps:

Heat 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.
Stir 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.
Stir 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.
Pour 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.
Spoon 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.

Nutrition Facts : Calories 28 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.1 milligram of sodium

SPICY APPLE CHUTNEY

Spicy Apple Chutney image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
2 medium onions, chopped
2 Fresno chile peppers, seeded and finely chopped
1 (1-inch) piece fresh ginger, grated or minced
6 medium Braeburn or Gala apples, peeled and chopped
2 tablespoons dark brown sugar
1 tablespoon chopped fresh thyme
1/4 cup dark amber maple syrup
1/4 cup cider vinegar
1 tablespoon fresh lemon juice
Kosher salt
Freshly grated nutmeg

Steps:

Heat the extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt and nutmeg. Cover and cook, stirring occasionally, until a thick sauce forms, 15 to 20 minutes. Adjust the seasoning and transfer to a serving dish.

SPICY APPLE CHUTNEY

Spicy Apple Chutney image

Provided by Food Network

Time 1h10m

Yield 3 cups

Number Of Ingredients 14

Ingredients

4 green apples
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 onion, diced
1 red bell pepper, cored and diced
1 teaspoon salt
2 teaspoons pureed garlic
1 to 2 serrano chiles, diced with seeds
1 teaspoon ground ginger
1 teaspoon ground allspice
1/4 cup raisins
1 cup packed brown sugar
3/4 cup red wine vinegar
1 cup water

Steps:

Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.

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