Halloween chutney recipe

Here’s an idea for using up the pumpkin you’ll have once all the carving has been completed for our competition at the social evening on 21 October. This is a recipe by Jane Hornby in October’s Good Food magazine.

  1. 4 tbsp rapeseed oil, vegetable or sunflower oil
  2. 2 large onions, finely chopped
  3. 100g / 4 oz piece of ginger, peeled and thinly shredded
  4. 1 fat red chilli, deseeded and finely chopped
  5. 15 cardamom pods, bashed open
  6. 2 long cinnamon sticks, snapped in half
  7. 1 tbsp black mustard seeds
  8. 2 tsp cumin seeds
  9. 4 fat (or 6 smaller) garlic cloves, peeled and sliced
  10. 1kg / 2 lb 4 oz butternut squash or pumpkin flesh, peeled and cut in to sugar-cube sized ppieces
  11. 3 bramley apples (about 500g / 1 lb 2 oz), peeled and cut into sugar-cubed sized pieces
  12. 1 tsp ground tumeric
  13. 500g / 1 lb 2 oz light soft brown sugar
  14. 300ml / 1/2 pt cider vinegar

– Heat oil in a preserving pan then gently fry the onions, ginger, chilli, cardamoms, 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 tumeric and sugar and let it melt around the vegetables. Simmer for 5 mins – this 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 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 it too dry as it will thicken as it cools.

– Spoon the hot chutney into sterilised jars and seal. Can be eaten straight away or stored in a dark place. Store for up to 6 months.