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Categories:
coconut almonds chilli flakes ground cardamom nectar coriander seeds cumin seeds light brown sugar salt lemon juice oil
Viewed: 102 - Published at: 3 years agoIngredients
- 500 g (17.6oz) butternut squash peeled and grated
- 0.75 cups desiccated coconut
- 100 g (3.5oz) almonds, half of which should be flaked and half coarsely ground
- 2 tsp chilli flakes
- 150 ml (5.3fl oz) white wine vinegar
- 1 tsp ground cardamom
- 4 tbsp agave nectar
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 200 g (7.1oz) soft, light brown sugar
- 1 tsp salt, moderate to your taste
- 2 tbsp lemon juice
- 150 ml (5.3fl oz) water
- 2 tbsp oil
Method
- Heat the oil in a pan and add the cumin and coriander seeds and allow them to sizzle.
- Then add the almonds and lightly brown them before adding the squash, coconut, cardamom, chilli, salt and the sugar.
- Mix it all well, and then add the vinegar.
- Bring the mixture to a simmer and then add the lemon juice and agave nectar.
- Pour in the water and simmer on a medium to low flame for 25 mins and then turn it down to a low flame and simmer for another 20 minutes.
- Turn off the heat when the chutney is jammy in consistency and most of the water has evaporated.
- When the chutney has cooled store it in air tight and sterilised containers.
