SPICY SQUASH & APPLE CHUTNEY
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
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
YELLOW SUMMER SQUASH RELISH
My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi
Provided by Taste of Home
Time 1h
Yield 6 pints.
Number Of Ingredients 9
Steps:
- In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
SUMMER SQUASH CHUTNEY
A very good chutney with meats, cheeses and just off the spoon. Just guessed at the amount of jars....because it is not stated in the recipe.
Provided by luvcookn
Categories Low Protein
Time 2h30m
Yield 8 1/2 pints, 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and core the squash and apples.
- Chop the squash and apples with the tomatoes and onions.
- Put this mixture into a saucepan with the remaining ingredients.
- Cook over a low heat, stirring constantly, until the sugar is dissolved.
- Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally.
- Pour into warm sterilized jars and seal.
Nutrition Facts : Calories 348, Fat 0.5, SaturatedFat 0.1, Sodium 885.4, Carbohydrate 88.1, Fiber 5.6, Sugar 57.5, Protein 2.4
ROASTED BUTTERNUT SQUASH CHUTNEY
For a unique holiday condiment, try this seasonal chutney made with roasted butternut squash combined with sweet stewed apples seasoned with garlic, ginger, cinnamon, and turmeric.
Provided by Joanna Orssich
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place butternut squash on the prepared baking sheet in a single layer.
- Bake in the preheated oven until fork-tender, about 20 minutes. Transfer butternut squash to a large bowl.
- Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook, stirring occasionally, until apples and onion are soft, 15 to 20 minutes.
- Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.9 mg, Sugar 14.3 g
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