I love sweet and spicy chutneys. This chutney, which features winter squash, is really terrific.
You can use butternut squash, red kuri squash, kabocha squash, acorn squash, sweet dumpling squash, or even sugar pie pumpkin in this recipe. I used a combination of acorn and sweet dumpling squashes.
You can vary the spice level to your liking. However, if you are canning this recipe, make sure to use the full amount of vinegar and sugar. If you plan to refrigerate the recipe without canning it, you can cut down on these.
Spiced Winter Squash Chutney Recipe
Adapted from “Canning and Preserving with Ashley English”
Makes about 2 1/2 pints
- 5 cardamom pods
- 1 tsp. cumin seeds
- 1/2 tsp. whole cloves
- 1 tsp. black mustard seeds
- 1 tsp. mixed peppercorns
- 2 cinnamon sticks
- 2 lbs. squash, peeled if not organic, and diced
- 1 large onion, peeled and diced
- 1 cup raisins or dried cranberries
- 1/2 cup crystallized ginger, minced
- 1 cup packed brown sugar
- 1 1/4 cup apple cider vinegar
- 3/4 cup water, plus more if needed
- 1/4 tsp. fine sea salt
- 1/2 tsp. ground tumeric
- 1/2 tsp. ground cinnamon
- 1 dried Thai chile or other hot chile pepper, crushed (or one or more pinches of red pepper flakes) — optional
- Make a spice bag by placing the spices from cardamom through the cinnamon sticks in a muslin tea bag or a square piece of cheesecloth secured tightly with a rubber band.
- Place the spice bag, the squash and the rest of the ingredients in a suitable pot on the stove. Bring to a boil, then reduce the heat to a simmer. Cook for 45-50 minutes, until squash is very tender, adding a little water every now and then (if needed) to prevent the chutney from sticking to the pan. Discard the spice bag.
- Ladle into hot, sterilized jars leaving 1/2″ headspace. Wipe the jar rims clean. Cover with lid and ring, and tighten until fingertip-tight. Process in boiling water for 15 minutes.
— Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credit: Winnie Abramson