Curried Winter Squash Chutney Recipes

Steps:

• Slice any squash in half, discard the seeds and cut into wedges. Brush all over with butter or oil and season the flesh with curry powder. Roast on a baking sheet at 400 until softened, about 30 minutes. Season with salt.

Steps:

• 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.

Steps:

• In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

Steps:

• In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
• Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
• Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
• Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
• Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
• Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

Steps:

• 1. Place the following in a spice bag: cardamom pods, cumin seed, whole cloves, yellow mustard seed, black peppercorns, fenugreek seed, coriander seed, and cinnamon stick. 2. Place the spice bag, squash, apples, onion, raisins, currants, sugars, vinegar, water, salt, ground fenugreek, ground ginger, brown mustard seed, and ground cinnamon in a large, heavy, stainless-steel saucepan. Bring the mixture to a gentle boil over medium heat and cook uncovered for 45 minutes. Stir frequently and add water in small increments, if needed. 3. While the chutney cooks, prepare 5 500ml mason jars, lids and screw rings and keep them hot. Bring your boiling bath canner to a boil. 4. Remove the spice bag from the chutney. Pack chutney into jars leaving 1/2-inch headspace. Use a nonmetallic spatula to remove any air bubbles and wipe the rims clean. Place the lids on 'fingertip-tight'. 5. Process the jars for 15 minutes in a boiling water bath.