Sweet and savoury harvest chutney is a fantastic autumn topping for delicious snacks and appetizers.
Butternut squash, fresh autumn apples, and plump raisins combined with aromatic spices for a chutney with an Indian flair.
Harvest chutney combines wonderful autumn produce into a saucy topping that's both sweet and savoury. Use it as an appetizer topping on breads, or as a condiment with dinner. The flavour will enhance and add to any dining experience. Great for Thanksgiving or other holiday dinners.
This chutney is vegan as long as USDA certified organic golden-brown sugar is used. This is the best way to ensure no bone char was used in its production. The brown sugar can be substituted with coconut sugar or golden monk fruit sweetener with a tiny touch of molasses if certified organic brown sugar isn't available.
(Makes 32 servings)
1/4 cup avocado oil
2 large sweet onions, finely minced
1/2-inch piece fresh ginger, peeled and finely minced
1 red chilli pepper, deseeded and finely chopped
4 cloves garlic, thinly sliced
2 teaspoons cumin seeds
2 teaspoon mustard seeds
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh nutmeg, grated
1 butternut squash, cubed
3 Honeycrisp apples, peeled, cored and cubed
1/2 cup Sultana raisins
2 cups golden-brown sugar (USDA certified organic)
1 cup apple cider vinegar
1 teaspoon sea salt
In a sauté pan over medium-high heat, add the avocado oil. Once the oil is hot, add the onion, ginger, and red chilli and sauté until the onion starts to soften (about 5 minutes). Add the garlic and sauté for an additional minute before adding the cumin seeds, mustard seeds, cardamom, cinnamon, and nutmeg. Stir well and sauté an additional 5 minutes, or until the spices become aromatic. Add the cubed butternut squash and cubed apples. Combine well and sauté for 15 minutes, stirring regularly, until the apple is soft, and the squash is beginning to soften.
Reduce the heat to medium and add the raisins. Stir well, then sprinkle with the golden-brown sugar. Do not mix. Allow the sugar to melt over the simmering vegetables for about 5 minutes. Add the apple cider vinegar and sprinkle with sea salt. Mix well and let the pan come back to a simmer. Cook for 30 minutes, stirring regularly, until the apple cubes break down and the squash is tender.
Transfer the chutney into airtight jars (sterilized jars if the intent is to preserve - chutney will keep about 5 or 6 months in sterilized jars) and allow to cool. Refrigerate for several hours before enjoying.
Nutritional Information Per Serving:
total calories = 93 | total fat = 2g | saturated fat = 0.28g | cholesterol = 0mg | sodium = 76.45mg | net carbohydrates = 18.56g | dietary fibre = 1.01g | sugars = 16.9g | protein = 0.53g