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    Pumpkin and Squash Chutney

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    Pumpkin and Squash Chutney

    Pumpkins and squashes come in various shapes, sizes, colours and densities. Winter squashes all form thicker skins than summer varieties, such as courgettes. This tougher skin allows them to be stored throughout the winter. Choose one variety or mix them up in this easy-to-make chutney. Enjoy it served with a range of cooked, sliced meats available from our delicatessen counter, with a selection of cheese, or spread onto sandwiches. Ensure you make enough for Christmas, for yourself as well as for giving away.

    Ingredients

    • 1.4 kg pumpkin or squash - about 2 large Butternut squashes
    • 4 firm tomatoes, quartered and roughly chopped
    • 500g Bramley cooking apples - about 2 apples, peeled and roughly chopped
    • 1 onion, peeled and diced
    • ½ x 250g pack Waitrose Australian Seeded Sweet Raisins
    • ½ x 500g pack Waitrose Light Brown Soft Sugar
    • 2 tsp salt
    • 1 tsp mixed spice
    • 1 tsp ground black pepper
    • 750ml Waitrose Cider Vinegar

    Method

    1. Prepare the jars for the chutney (see instructions in cook's tips). Cut the pumpkin or squash in half. Scoop out the seeds with a spoon, then, using a small sharp knife or vegetable peeler, remove the skin. Try to take as thin a layer of peel off as you can. Chop the pumpkin or squash into small cubed pieces, about 1½ cm across.
    2. Place the pumpkin or squash and all the remaining ingredients in the large pan. Bring to the boil, then reduce the heat to simmer.
    3. Simmer gently, uncovered, for about 30 minutes-1 hour, or until the pumpkin or squash is tender and the chutney has thickened.
    4. Using a ladle or small jug fill the warmed jars with hot chutney. Seal the lids shut and wipe the outside of the jars with a damp cloth. Label the jars to show their contents and the date the chutney was made.

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    Cook's tips

    To prepare jars for chutney, preheat the oven to 160°C, gas mark 3. Ensure that they are clean and free from cracks and chips. Wash in hot, soapy water, rinse and dry thoroughly. Place them on their sides in the oven for 10 minutes. Fill the jars while they are still warm and seal the lids immediately.

    Make chutney in small jars so it is used quickly once opened.

    This product is best stored for 2-3 weeks before use. This allows time for the acidic taste to mellow and the flavour to develop. Store in a cool, dry place, away from direct sunlight for up to 6 months unopened. Once opened, store the chutney in the fridge and consume within 2 weeks.

    Old jam or chutney jars can be used instead of preserving jars. However, the acidity of the chutney will react with metal lids so these should not be used. If you do use jam or chutney jars, prepare them as above and make the chutney according to the recipe. Fill the jars, then place a circle of wax paper on top of the chutney. Then dip a cellophane circle in cold water, place it on top and secure with an elastic band. When the cellophane dries it will shrink to create a vacuum seal.

    Squash and pumpkin can also be roasted. Preheat the oven to 190°C, gas mark 5. Cut your pumpkin or squash in half and remove the seeds. You can then roast the halves, or cut them into wedges. Drizzle with olive oil, or a flavoured oil such as basil or chilli, and roast in the oven until the flesh is tender. A halved Acorn or Butternut squash will take about 40-50 minutes, while wedges will take about 20-30 minutes. As an alternative, they can be boiled and mashed and served as a vegetable dish with a main meal. Both roast and boiled pumpkin and squash can by puréed to make soups and pies.

    This chutney is ideal to make around Halloween when pumpkins are at their best. It is also a good way to use the flesh scooped out from a pumpkin lantern.
    To prepare jars for chutney, preheat the oven to 160°C, gas mark 3. Ensure that they are clean and free from cracks and chips. Wash in hot, soapy water, rinse and dry thoroughly. Place them on their sides in the oven for 10 minutes. Fill the jars while they are still warm and seal the lids immediately.

    Kitchen tools

    4 x 500ml preserving jars with new rubber seals
    Large knife
    Chopping board
    Small sharp knife or vegetable peeler
    Teaspoon
    Large enamelled or stainless steel pan - approximately 6-litres in size
    Long handled wooden spoon
    Large bowl
    Ladle or small jug
    Clean, damp cloth
    Labels and pen

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