I’m having a long week end with my son, all alone as dad is out of the city.
We went out by bus, stopped at the park, called a classmate and his mum to play together then we had lunch in a place near the park.
I also met at the restaurant a classmate of mine I didn’t see in uhm, I think twenty years.
We had a really great day then, at home, I started this chutney; I wasn’t sure about it as it’s packed with strong spices but I did the spoon test ( very scientific test where you have to lick the spoon and no, I do not use the spoon again after it) and it’s a yes- yes recipe.
I find this great with grilled chicken, pork and young cheeses, if you find more tasty matches let me know!
| Servings |
6 jars about 150 gr each
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- 2 tabsp rapeseed oil
- 1 red onion
- 1/2 teasp chili flakes
- 6 cardamom pods seeds only
- 1/2 teasp ground cinnamon
- 1/2 teasp cumin seeds
- 2 garlic cloves
- 1.1 pound butternut squash
- 3 Bramley apples
- 1 tabsp ground turmeric
- 9 oz light brown sugar
- 4 tabsp cider vinegar
- 1.7 oz fresh ginger
Ingredients
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- In a mortar crush ginger, carlic, cardamom seeds, cinnamon, chili flakes, cumin seeds. Sautee sliced onion in rapeseed oil then add paste and stirfry in a big pan for a couple of minutes.
- Add pumpkin, chopped the size of sugar cubes then apples, chopped a little bit smaller. Add also sugar and turmeric and let simmer untill the pumpkin is tender, the apple almost undone and the juice quite syrupy.
- Add vinegar and cokk for 4-5 mure minutes then pour hot chutney in sterilized jars. Put lids on, don't close too tight and put them in a pan filled with cold water. Bring water to boil and let it boil untill the lids are vacuum sealed.
You can eat it straight away or store in a cupboard for 6/8 months.
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