Butternut Squash and Apple Chutney
Sometimes all you need to spice your usual meal is a great condiment. This chutney has a little kick from the vinegar and red pepper flakes but the honey and juice mellow it out. There are no special ingredients, so it’s an easy way to try out some new flavors without having to commit to any specialty ingredients.
I like to eat it on toast with a little ricotta and fresh basil – kind of like a bruschetta, it also pairs well with chicken or even as a sandwich spread. The butternut squash can be swapped out for another hearty vegetable. Once you get the hang of it play around with the flavors by adding your favorite herbs, spices and fruits.
I recommend prepping all the ingredients before starting. Dice the shallots, crush the garlic, chop the butternut squash, peel and chop the apple. Use the peeler to get one long piece of orange rind, zest the rest of the orange and juice the orange – you will need roughly a 1/4 cup of juice, no need to measure though, the juice of one orange is should do it.
- Heat the diced shallots, crushed garlic and olive oil on low heat for about 5-10 minutes or until the shallots become translucent.
- Add all the other ingredients and stir to combine. Bring the mixture to a boil.
- Lower the heat and allow the mixture to simmer for about 30 minutes or until you reach the right consistency.