zoom Butternut pilau with fresh tomato chutney

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    Butternut pilau with fresh tomato chutney

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    Butternut pilau with fresh tomato chutney

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    2 tbsp ghee or vegetable oil 
    500g butternut squash, peeled, deseeded and cut into small chunks
    2 onions, chopped
    ½ x 180g jar Cooks’ Ingredients Gujarati Paste
    1-2 tsp Bart Fennel Seeds
    3 Waitrose Classic Vine Tomatoes, seeded and diced
    ½ x 28g pack coriander, finely chopped, plus extra to garnish
    2 tsp light muscovado sugar
    ½ tsp white wine vinegar
    250g pack Tilda Pilau Basmati Rice


    1. Heat the ghee or oil in a frying pan and gently fry the squash for 5 minutes. Add the onions, reserving 1 tbsp, and fry for a further 6-8 minutes, or until the onions are golden. Add the curry paste and 4 tbsp water. Cook for 3-5 minutes until the water has evaporated.

    2. Meanwhile, heat the fennel seeds in a small saucepan to lightly toast. Add the tomatoes, coriander, sugar, vinegar and reserved chopped onion, and heat through to slightly soften the tomatoes. Transfer the chutney to a small serving bowl.

    3. Add the rice to the squash and cook, stirring for 3-4 minutes, until everything is piping hot. Spoon onto serving plates, scatter with coriander leaves and serve with the chutney.  

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