Spicy Squash & Pear Chutney

14 85 148
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 5 min 24
Spicy Squash & Pear Chutney
Health Highlights


4 tbsp Vegetable oil
2 large Yellow onion (finely chopped)
100 gm Ginger root (peeled, thinly shredded)
1 pepper(s) Red chili pepper (also chile or chilli) (de-seeded, finely chopped)
15 pods Cardamom pods (bashed open)
2 stick(s) Cinnamon (snapped in half)
1 tbsp Mustard seeds
2 tsp Cumin
5 clove(s) Garlic (peeled, sliced)
1 kg Butternut squash (or pumpkin, peeled, cut into cubes)
3 medium Pear (peeled, cut into cubes)
1 tsp Turmeric, ground
500 gm Brown sugar
300 ml Apple cider vinegar


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.

Nutrition Facts

Per Portion

Calories 148
Calories from fat 23.8
Calories from saturated fat 3.1
Total Fat 2.6 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 9.1 mg
Potassium 270 mg
Total Carbohydrate 31 g
Dietary Fiber 2.1 g
Sugars 23.9 g
Protein 0.9 g

Dietary servings

Per Portion

Fruit 0.1
Vegetables 0.8

Energy sources


Meal Type(s)