Spicy Squash Apple Chutney Recipes

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.

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.

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.

Steps:

• Mix together the onions, apples, water, ginger, salt and mustard in a large saucepan.
• Put the cloves and allspice into a muslin bag and add to the saucepan.
• Bring to a boil. Reduce heat and simmer for 45 minutes.
• Stir in the vinegar and sugar and simmer uncovered for 1 1/2 hours.
• Remove the muslin bag and when cool, pour the chutney into sterilized jars and seal.
• May be eaten in a few days.

Steps:

• Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
• Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
• When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
• Turn into sterilised jars, seal and cool.
• Store in a cool, dark cupboard for two to three months before eating.

Steps:

• Combine onions, squash, bell pepper, habanero pepper, fig, and garlic in a food processor; pulse until minced.
• Melt butter in a saucepan over medium heat. Add onion mixture; cook and stir until tender, about 5 minutes.
• Stir apple cider vinegar, balsamic vinegar, honey, pickling spice, and salt into the onion mixture. Cook and stir, adding water as needed, until desired consistency is reached and chutney it warmed through, about 5 minutes.

Steps:

• In a heavy medium-size saucepan, combine all ingredients & bring to a boil.
• Reduce heat & simmer 20 to 30 minutes until thickened.
• Serve hot or cold with any type of meat. Rrefrigerate any leftovers.