If you ordered from us at Christmas a few years ago, hopefully you will have already enjoyed our 'Happy Christmas Chutney' . Born out of an abundance of butternut squash from the veg farm, we thought it was pretty good. So good in fact, that it can be enjoyed year-round. Tamarind offers a lot of ‘bangs for bucks’ so don’t worry if you don’t have the ingredients for the full spice bag. In fact, because most of the spices are dry, so absorb liquid, I’m never that sure how much flavour actually gets out of the bag and into the chutney. So I started grinding the toasted spices and adding to the onions, garlic etc at the frying stage.
Toast the cardamom, cinnamon, mustard and cumin seeds together in a dry pan until the spices are aromatic. Grind in a mortar and pestle.
Heat the oil in a preserving pan and add the onions, garlic, garlic, ginger , chilli and spices. Cook for about 10 minutes and add the squash and apples. Cook until onions and apples are soft and the squash yields a little here and there.
Mash up the tamarind and add with the turmeric and sugar and let it melt around the vegetables..
Simmer for 5 minutes. This process almost candies the chunks of squash or pumpkin, so that it doesn't break down entirely during the next step.
Pour in the vinegar, season with 2 tsp of salt then bring the chutney back to a simmer.
Cook, stirring regularly for about 30 minutes or until the apple has cooked down to make a squishy base for the chutney, with chunks of squash and a little syrupiness in the bottom of the pan. It’s not a wet chutney so if you drag a wooden spoon across the bottom of the pan, it shouldn't infill straightaway.
Hot fill into sterile jars.
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