Butternut, Apricot and Almond Chutney
Makes ± 1,75 litres
Ingredients1 small butternut, weighing about 800g
400 g (500 ml) Huletts Yellow Sugar
600 ml vinegar
2 onions, chopped
250 g dried apricots, quartered
finely grated rind and juice
of 1 orange
2,5 ml turmeric
15 ml salt
100 g flaked almonds
- Halve the butternut squash lengthways and scoop out the seeds.
- Peel off the skin, and then cut the flesh into 2 cm cubes.
- Put the Huletts Yellow Sugar and vinegar in a preserving pan and heat gently, stirring occasionally, until the sugar has dissolved.
- Add the squash, onions, apricots, orange rind and juice, turmeric, and salt to the preserving pan.
- Bring the mixture slowly to the boil.
- 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.
- Stir in the flaked almonds.
- Spoon the chutney into warmed sterilised jars, cover and seal.
- 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.