Butternut, Apricot and Almond Chutney

Makes ± 1,75 litres


1 small butternut, weighing about 800g
400g (500ml) Huletts Yellow Sugar
600ml vinegar
2 onions, chopped
250g dried apricots, quartered
finely grated rind and juice
of 1 orange
2,5ml turmeric
15ml salt
100g flaked almonds


  1. Halve the butternut squash lengthways and scoop out the seeds.
  2. Peel off the skin, and then cut the flesh into 2cm cubes.
  3. Put the Huletts Yellow Sugar and vinegar in a preserving pan and heat gently, stirring occasionally, until the sugar has dissolved.
  4. Add the squash, onions, apricots, orange rind and juice, turmeric, and salt to the preserving pan.
  5. Bring the mixture slowly to the boil.
  6. Reduce the heat and simmer gently for 45-50 minutes, stirring frequently towards the end of the cooking time, until the chutney is reduced to a thick consistency and no excess liquid remains.
  7. Stir in the flaked almonds.
  8. Spoon the chutney into warmed sterilised jars, cover and seal.
  9. Store in a cool, dark place and allow to mature for at least 1 month before eating.
Once sealed: use within 2 years. Once opened, store in the refrigerator and use within 2 months.