Name: Butternut Squash Chutney
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 48 servings
Ingredients: 875 g butternut squash (peeled and cut into 2.5cm cubes); 2 null cooking apples (peeled and roughly chopped); 4 null carrots (diced); 2 null brown onion (peeled and roughly chopped); 200 g raisins; 5 cm fresh ginger root (grated); 1 tsp chilli flakes; 0.5 tsp ras el hanout; 700 ml apple cider vinegar; 2 null orange (peeled, segmented and chopped); 500 g granulated sugar

Butternut Squash Chutney

Celebrate autumn with this vibrant homemade chutney featuring sweet butternut squash and crisp cooking apples. Enhanced with raisins, aromatic ras el hanout, and a zesty lift from fresh oranges, this preserve is a perfect addition to a cheese board or as a thoughtful gift. Simmered until thick and pulpy, it balances savory spices with natural sweetness for a deep, complex flavor profile.

Instructions

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1

Place butternut squash (875 g), cooking apples (2), carrots (4), brown onion (2), raisins (200 g), fresh ginger root (5 cm), chilli flakes (1 tsp), ras el hanout (0.5 tsp), and apple cider vinegar (700 ml) in a preserving pan. Bring to the boil, then reduce the heat and simmer for 30 minutes until the mixture is soft.
2

Add the segmented orange (2) and granulated sugar (500 g). Stir until the sugar has fully dissolved, then continue to simmer for 45 minutes until the chutney is thick and pulpy.
3

Spoon the hot mixture into sterilised jars and seal tightly. Let it mature for at least a week before using.

Nutrition Facts

Per portion

Divide into portions:

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 0 g

Monounsaturated Fat 0 g

Polyunsaturated Fat 0 g

Fiber 1 g

Sugars 16 g

Micronutrients

iron

0mg

82% DV

sodium

3mg

7% DV

calcium

10mg

48% DV

potassium

86mg

118% DV

vitamin a

164mcg

872% DV

vitamin c

4mg

194% DV

vitamin k

2mcg

71% DV