Spicy squash chutney

Spicy squash chutney

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / dl: 81 kcal
, Carbohydrate: 17 g
, Protein: 1 g


6 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

a little oil, for frying
500 g squash (e.g. butternut), diced
1 red onion, finely chopped
1 tbsp ginger, grated
2 red chilli peppers, deseeded, finely chopped
2 dl coconut water
1 dl water
4 tbsp apple vinegar
5 tbsp blossom honey
1 tsp salt
1 tsp Maizena cornflour
a little water
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2 jars, each approx. 300 ml

How it's done

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Heat the oil in a wide pan. Stir fry the squash and onion for approx. 2 mins., add the ginger and chilli pepper, stir fry briefly. Pour in the coconut water and water, cover and simmer over a low heat for approx. 5 mins. Add the cider vinegar and honey, season with salt, simmer for approx. 20 mins. Mix the cornflour with a little water, add to the chutney, bring to the boil. While still boiling hot, ladle the chutney into the clean, warmed jars, fill the jars to just below the rim, seal immediately.

Good to know
Shelf life: Store in a cool, dark place for approx. 1 month. Once opened, keep the jar in the fridge and consume the chutney quickly.


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