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Quick Squash Skin Chutney

Quick Squash Skin Chutney

Ingredients

  • Skin of 1 squash, cut into fine matchsticks
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 thumb of ginger, peeled & grated
  • 1 red chilli, chopped
  • 2 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 cinnamon stick
  • 2 apples, unpeeled & chopped
  • 1 garlic clove, crushed
  • 150g dark brown sugar
  • 100ml cider vinegar or white wine vinegar
  • Salt & pepper
  1. Sweat off the onion with oil for about ten minutes until soft.

  2. Add the squash, ginger and chilli and continue to stir for five minutes.

  3. Add mustard and cumin seeds, along with the cinnamon stick, and heat for a few minutes to release their aroma.

  4. Add the remaining ingredients with 500ml of water or beer (a pumpkin ale would be fantastic for this recipe).

  5. Bring to the boil and leave to simmer gently for one and a half hours, stirring every now and again until it's nice and thick.

  6. Take out the cinnamon stick and transfer to a sterilised jar. Leave to cool in the jar and allow to mature for a couple of weeks.

by Now Then Sheffield

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