Summer Squash Chutney Recipes

YELLOW SUMMER SQUASH RELISH

Steps:

• In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.

SPICY SQUASH & APPLE CHUTNEY

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.

YELLOW SQUASH RELISH

Steps:

• 1. Shred squash, onions, and both peppers into a large mixing bowl.
• 2. Add all salt and enough water to cover. Let stand in refrigerator 1 hour.
• 3. Drain-strain and rinse quickly under cold water. Drain well.
• 4. In a large pot, combine sugar, vinegar, celery seed and turmeric. Bring to a boil.
• 5. Let stand 3 minutes, add vegetables and stir.
• 6. Return to boil - reduce heat to low and simmer 4-5 minutes.
• 7. Allow to cool; can or refrigerate as desired.

SUMMER SQUASH CHUTNEY

Steps:

• Peel and core the squash and apples.
• Chop the squash and apples with the tomatoes and onions.
• Put this mixture into a saucepan with the remaining ingredients.
• Cook over a low heat, stirring constantly, until the sugar is dissolved.
• Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally.
• Pour into warm sterilized jars and seal.

ROASTED BUTTERNUT SQUASH CHUTNEY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place butternut squash on the prepared baking sheet in a single layer.
• Bake in the preheated oven until fork-tender, about 20 minutes. Transfer butternut squash to a large bowl.
• Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook, stirring occasionally, until apples and onion are soft, 15 to 20 minutes.
• Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.