for 5 dl

Chutney

1 tbsp	oil
1	red onion, finely chopped
200 g	squash (e.g. butternut, cut into approx. 1 cm cubes)
1	pear, cut into approx. 1 cm cubes
1 tbsp	dried aronia berry
¼	vanilla pod, cut lenghtwise, seeds scratched out
1	cinnamon stick
1 pinch	nutmeg
1 dl	condimento bianco (white balsamic vinegar)
1 dl	water
20 g	sugar
½ tsp	salt
a little	pepper

How it's done

Chutney

Heat the oil in a pan. Add the onion, sauté over a medium heat for approx. 5 mins. Add the squash, pear and aronia berries, stir fry for approx. 2 mins. Add vanilla seeds, cinnamon stick and nutmeg, mix. Pour in the condimento and water, bring to the boil. Add sugar, salt and pepper, turn down the heat, simmer for approx. 25 mins. while stirring occasionally. Remove the cinnamon stick, ladle the chutney into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately, leave to cool on a towel.

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