Spicy squash chutney

Total time: 30m
Preparation Time: 30m

For 6 dl

Nutritional Information

Contains 81 Kcal, 1g Protein, 17g Carbohydrates, 0g Fat


  • a little oil, for frying
  • 500 g squash (e.g. butternut), diced
  • 1 tbsp ginger, grated
  • 1 red onions, finely chopped
  • 2 red chilli pepper, deseeded, finely chopped
  • 2 dl coconut water
  • a little water
  • 4 tbsp apple vinegar
  • 1 tsp salt
  • 5 tbsp blossom honey
  • 1 tsp cornflour
  • Utensils
  • 2 jars, each approx. 300 ml

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  • Heat the oil in a wide pan. Stir fry the squash and onion for approx. 2 mins., add the ginger and chilli pepper, stir fry briefly. Pour in the coconut water and water, cover and simmer over a low heat for approx. 5 mins. Add the cider vinegar and honey, season with salt, simmer for approx. 20 mins. Mix the cornflour with a little water, add to the chutney, bring to the boil. While still boiling hot, ladle the chutney into the clean, warmed jars, fill the jars to just below the rim, seal immediately.
  • Shelf life:

    Store in a cool, dark place for approx. 1 month. Once opened, keep the jar in the fridge and consume the chutney quickly.

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