Would appreciate any tried and tested recipes for the above - cheers

Kev


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Kev Crocombe wrote:

Would appreciate any tried and tested recipes for the above - cheers

Kev



I dont do that as a chutney but I generally
cook it w/ 1/2 apple slices, brown sugar,
butter and maple syrup. rasins add a nice
touch also!

firm cooking apples like Matsu's work best.
3-1 ratio squash/apples.


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"Kev Crocombe" wrote in message
...
Would appreciate any tried and tested recipes for the above - cheers

Kev



This doesn't use butternut squash, it uses yellow turnip. It is quite good
though and I'm sure you could substitute one for the other. I just made some
on Sunday.

Country Garden Chutney



6 cups cored, peeled, diced pears

3 cups yellow turnip, small dice

3 cups chopped onion diced

1 and 3/4 cups dried currants

3/4 cup raisins ( I used golden)

2 cups chopped sweet red peppers

1 and 1/2 cups chopped tomatoes

3 cups brown sugar

2 red Anaheim's or sub your own hot pepper

3 tablespoons mustard seeds

3 teaspoons turmeric

2 teaspoons ground ginger (or fresh equivalent)

1 teaspoon black pepper

4 and 1/2 cups apple cider vinegar



Combine all ingredients in large non-reactive saucepan. Cook slowly until
desired thickness (about 2 hours). Stir frequently to prevent sticking and
sugar from burning.



Pour into prepared sterilized jars leaving at least 1/4 inch head space.
Boil water bath 15 minutes for half pints.



This made 14 half pints.

Anita

Thanks for these!

In article , Anita Amaro
writes

"Kev Crocombe" wrote in message
...
Would appreciate any tried and tested recipes for the above - cheers

Kev



This doesn't use butternut squash, it uses yellow turnip. It is quite good
though and I'm sure you could substitute one for the other. I just made some
on Sunday.

Country Garden Chutney



6 cups cored, peeled, diced pears

3 cups yellow turnip, small dice

3 cups chopped onion diced

1 and 3/4 cups dried currants

3/4 cup raisins ( I used golden)

2 cups chopped sweet red peppers

1 and 1/2 cups chopped tomatoes

3 cups brown sugar

2 red Anaheim's or sub your own hot pepper

3 tablespoons mustard seeds

3 teaspoons turmeric

2 teaspoons ground ginger (or fresh equivalent)

1 teaspoon black pepper

4 and 1/2 cups apple cider vinegar



Combine all ingredients in large non-reactive saucepan. Cook slowly until
desired thickness (about 2 hours). Stir frequently to prevent sticking and
sugar from burning.



Pour into prepared sterilized jars leaving at least 1/4 inch head space.
Boil water bath 15 minutes for half pints.



This made 14 half pints.

Anita



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************************************************** *********************
I am a phagocyte in the the bloodstream of the body politic
************************************************** *********************