Spiced Pumpkin & Apple Chutney
My first attempt to ‘collaborate with chefs’ involved begging my friend Yola, who is very handy in the kitchen, to help me deal with more squash than I knew what to do with. I had quite a few kilos which needed using up as I had just screened my squash harvest. After being inside for a few weeks, I inspect the squash to see if they are up for long term storing. Usually, I find 5-10% with problems such as soft spots and molds beginning to form at the stem or blossom end. I do not save the seeds from these as long term storage is one of the characteristics I want in a squash. However, once you nab them before the rot sets in they are still perfect for eating or processing.
She put them to good use making cookies, curries and this delicious chutney.
Ingredients (Makes approximately 2 liters or 8-10 jars):
- Squash/Pumpkin – 1.5kg cut into 2cm pieces
- Sea Salt – 3 Tsp
- Raisins – 75g
- Onions – 2 medium sized chopped
- Cooking Apples – 3 peeled, cored and chopped
- Crystallised Ginger
- Garlic – 4 cloves chopped
- Red Chillies – 3 or 4 deseeded and thinly sliced
- Coriander – 1 Tbsp
- Mustard Seeds – 1 Tbsp
- Root Ginger – 3cm piece peeled and grated
- Apple Cider Vinegar – 500ml
- Caster Sugar – 400g
- Water – 350-500ml
- Put the pumpkin into a large bowl, sprinkle with sea salt and toss together. Cover with a tea towel and leave overnight. This will help the squash to keep its shape when cooked.
- The following day, start by putting the raisins into a small bowl, cover with 200ml of boiling water and set aside to soak.
- Rinse and drain the squash and put it into a very large saucepan. Add the onions, apples, crystallised ginger, garlic, chilies, coriander, mustard and grated root ginger. Add the raisins and their soaking water.
- Pour in the vinegar and add 350-500ml of water – just enough to cover the ingredients.
- Bring it slowly to the boil, then reduce the heat and gently simmer for an hour or until the squash is tender.
- Stir in the sugar over a low heat. Then increase the heat to medium and cook for about 40 minutes until thickened. Stir often towards the end to prevent sticking.
- You can break up larger pieces of the squash with a wooden spoon
- When the chutney is ready, a wooden spoon drawn through it will leave a trail for 30 seconds before filling in again.
- Ladle the chutney into hot sterilised jars and secure the lids tightly. Leave to cool and wipe clean with a damp cloth before labeling.
Before eating the chutney should be left for a minimum of two weeks to mellow and for the flavours to stabilise. It will keep unopened for 6 months.
