Squash, apple and date chutney

Squash, apple and date chutney
  • Serves icon Makes approx. 1.5kg
  • Time icon Hands-on time 25 min. Simmering time 2½-3 hours

Pumpkins and apples are the stars of autumn. If you’re growing either, or both, or you simply want to capture the flavours of this season, this chutney is ideal for holding onto that warmth well into winter. It has a long, slow cook to intensify the flavours and achieve the most wonderful jammy texture. It’s delicious in sandwiches, on a cheeseboard and in cheesy pies – such as our double-cheese and chutney pies.

Discover more delicious squash recipes.

 

Nutrition: Per tbsp

Calories
19kcals
Fat
0g
Protein
0g
Carbohydrates
4.1g (3.8g sugars)
Fibre
0.5g
Salt
0.1g
Calories
19kcals
Fat
0g
Protein
0g
Carbohydrates
4.1g (3.8g sugars)
Fibre
0.5g
Salt
0.1g

Ingredients

  • 1kg squash or pumpkin (see tips)
  • 500g apples (about 4), cooking apples are ideal but firmer eating apples will also work
  • 500g onions
  • 200g dates, pitted
  • ½ tbsp salt
  • 2 tsp ground ginger
  • 1 tsp smoked paprika
  • 300ml cider vinegar
  • 500g demerara sugar

You’ll also need

  • 3 x 500g sterilised preserving jars with lids (see Know-how)
  • Waxed paper discs

Method

  1. Deseed the squash (peel them first if the variety you’re using has a tough skin) and cut the flesh into 2cm chunks. Core the apples and cut into similar sized chunks. Finely chop the onions and the dates. Put them all in a large preserving pan over a medium heat with the salt, spices and half the vinegar. Cook, stirring every now and then, until the fruit and veg release their liquid to get everything going. Reduce the heat to very low and cook for 1 hour, stirring every now and then, until everything is very soft.
  2. Stir in the rest of the vinegar and the sugar. Continue to cook for 1½-2 hours until the chutney is really soft and thick. It’s ready when a wooden spoon dragged across the base of the pan holds a separated channel for a few seconds.
  3. Decant into sterilised jars, cover with a wax paper disc and seal with vinegar-proof lids. Leave for at least 2 weeks at room temperature before eating, but ideally at least a month. It will keep unopened for 1 year in a cool dark place, but once opened store in the fridge and eat within a month.

delicious. tips

  1. Don’t waste it Save your pumpkin seeds! Wash them to remove any pulp from the pumpkin then leave to dry. Roast slowly at a medium heat until well toasted.

  2. Find out how to sterilise jars.

Recipe By

Emily Gussin

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