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Spicy Pumpkin & Apple Chutney
4 tbsp rapeseed, vegetable or sunflower oil
2 large onions, finely chopped
100g piece of ginger, peeled and thinly shredded
1 fat red chilli, deseeded and finely chopped
15 cardamom pods, bashed open
2 long cinnamon sticks, snapped in half
1 tbsp black mustard seeds
2 tsp cumin seeds
4 fat or 6 smaller garlic cloves, peeled and sliced
1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces
3 Bramley apples (about 500g), peeled and cut into sugar-cube size pieces
1 tsp ground turmeric
500g light soft brown sugar
300ml cider vinegar
. 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.
. 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.
. 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.
. 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.
. 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.
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