Spicy squash & apple chutney

• rapeseed, vegetable or sunflower oil4 tbsp tbsp
• large onions↗2

  finely chopped

• piece of ginger↗100g g

  peeled and thinly shredded

• fat red chilli↗1

  deseeded and finely chopped

• cardamom pods↗15

  bashed open

• long cinnamon sticks↗2

  snapped in half

• black mustard seeds1 tbsp tbsp
• cumin seed↗2 tsp tsp
• fat or 6 smaller garlic cloves4

  peeled and sliced

• butternut squash↗1kg kg

  or pumpkin flesh, peeled and cut into sugar-cube size pieces

• Bramley apples↗3

  (about 500g), peeled and cut into sugar-cube size pieces

• ground turmeric↗1 tsp tsp
• light soft brown sugar↗500g g
• cider vinegar↗300ml ml

Step-by-step instructions

1. 1

   Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.

2. 2

   Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.

3. 3

   Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins – this process almost candies the chunks of pumpkin, so that it doesn’t entirely break down during the next step.

4. 4

   Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan – you don’t want the chutney to be too dry as it will thicken as it cools.

5. 5

   Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.