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Butternut Squash and Apple Chutney
    • Prep: 0:15
    • Cook: 0:60
  • Difficulty:
  • Serves:


    • 1.5kg butternut squash, peeled and seeds removed
    • 2 tbsp rapeseed oil
    • 2 large onions, peeled and finely chopped
    • 1 tbsp fresh ginger, peeled and grated
    • ½ tbsp brown mustard seeds
    • ½ tbsp cumin seeds
    • 2 large cooking apples, peeled, cored and diced
    • 500g soft light brown sugar
    • 750ml cider vinegar


Makes approximately 1kg of chutney

Cut the squash into 2cm pieces. Heat the rapeseed oil in a large pan and add the onions, ginger, mustard seeds and cumin seeds. Fry on a gentle heat for 5 minutes, stirring occasionally, until soft but not browned.

Add the squash and the rest of the ingredients and bring to the boil. Reduce the heat and simmer gently, uncovered, for about 45 – 60 minutes or until the chutney has thickened.

Serve warm, or seal in sterilised jars. The chutney can be stored in a cool, dry place for up to 6 months.