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Pumpkin and apple spiced chutney.

Pumpkin and apple spiced chutney.

I’m having a long week end with my son, all alone as dad is out of the city.

We went out by bus, stopped at the park, called a classmate and his mum to play together then we had lunch in a place near the park.

I also met at the restaurant a classmate of mine I didn’t see in uhm, I think twenty years.

We had a really great day then, at home, I started this chutney; I wasn’t sure about it as it’s packed with strong spices but I did the spoon test ( very scientific test where you have to lick the spoon and no, I do not use the spoon again after it) and it’s a yes- yes recipe.

I find this great with grilled chicken, pork and young cheeses, if  you find more tasty matches let me know!

Print Recipe
Pumpkin and apple spiced chutney.
Servings
6 jars about 150 gr each
Ingredients
  • 2 tabsp rapeseed oil
  • 1 red onion
  • 1/2 teasp chili flakes
  • 6 cardamom pods seeds only
  • 1/2 teasp ground cinnamon
  • 1/2 teasp cumin seeds
  • 2 garlic cloves
  • 1.1 pound butternut squash
  • 3 Bramley apples
  • 1 tabsp ground turmeric
  • 9 oz light brown sugar
  • 4 tabsp cider vinegar
  • 1.7 oz fresh ginger
Servings
6 jars about 150 gr each
Ingredients
  • 2 tabsp rapeseed oil
  • 1 red onion
  • 1/2 teasp chili flakes
  • 6 cardamom pods seeds only
  • 1/2 teasp ground cinnamon
  • 1/2 teasp cumin seeds
  • 2 garlic cloves
  • 1.1 pound butternut squash
  • 3 Bramley apples
  • 1 tabsp ground turmeric
  • 9 oz light brown sugar
  • 4 tabsp cider vinegar
  • 1.7 oz fresh ginger
Instructions
  1. In a mortar crush ginger, carlic, cardamom seeds, cinnamon, chili flakes, cumin seeds. Sautee sliced onion in rapeseed oil then add paste and stirfry in a big pan for a couple of minutes.
  2. Add pumpkin, chopped the size of sugar cubes then apples, chopped a little bit smaller. Add also sugar and turmeric and let simmer untill the pumpkin is tender, the apple almost undone and the juice quite syrupy.
  3. Add vinegar and cokk for 4-5 mure minutes then pour hot chutney in sterilized jars. Put lids on, don't close too tight and put them in a pan filled with cold water. Bring water to boil and let it boil untill the lids are vacuum sealed.
Recipe Notes

You can eat it straight away or store in a cupboard for 6/8 months.

Pumpkin and apple spiced chutney.

 

 

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