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Butternut squash chutney

A wonderful combination of sweet and sour flavours. This recipe can be used with delicate combinations and also holds its own combined with powerful flavours. 

Makes 1100g.

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Allergens and dietary requirements

  • Nuts
  • Sulphite
  • Vegan

Ingredients

225
g
dried apricots
800
g
butternut squash
400
g
granulated sugar
600
ml
apple cider vinegar
2
onions, diced
1
orange, juice and zest
0.5
tsp
turmeric
1
tbsp
coriander seeds
1
tbsp
salt
300
ml
water
100
g
almond slivers
50
g
pumpkin seeds

Scale recipe

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