Squash Habañero Chutney Recipe

Squash & Habañero Chutney, MyLastBite.comSome like it hot. I like it fiery hot.
Squash Habañero Chutney Recipe
Whenever I mix up a big batch of my homemade habañero chutney, I’m usually the only one who ends up enjoying it. So when I’m cooking for a crowd, I make a version that includes apple and squash, which temper the heat of the habañero. I’ve used it on burgers, steak, chicken, fish, quesadillas, and even topped on an omelet. And just in case a fellow fire-eater sits down at my table, I always have some freshly, chopped habañero on the side.
Squash Habañero Chutney Recipe

Ingredients

3 tablespoons of olive oil

1 cup fresh squash, cleaned and chopped into 1/2 inch pieces
1 medium granny smith green apple, cored peeled and diced
1 medium red onion, diced
Squash & Habañero Chutney, MyLastBite.com3 small habañero chiles: 2 seeded and diced (save 1 portion for later, plus 1 whole for garnish)
2 teaspoons grated fresh ginger
8 cloves garlic, chopped into small pieces
1/2 teaspoon fresh thyme leaves, plus extra sprig for garnish
1 teaspoon ground allspice
1/2 cup of white wine vinegar
1/4 cup of brown sugar
1 teaspoon of salt
Water

Directions

Squash & Habañero Chutney, MyLastBite.comHeat oil in large pot or Dutch oven over medium heat. Add onion, apple, pumpkin, chili, garlic, ginger and gently saute for about ten minutes.

Add enough water to cover contents and mix. Make sure to scrape bottom of pot to pick up any tasty brown bits.

Add allspice, thyme, vinegar then cover and cook until the mixture is just tender (stirring occasionally) for about 5 minutes.

Add brown sugar and bring to a boil, stirring gently until the sugar is dissolved.

Simmer gently, stirring often, for about 30-45 minutes or until most of the liquid evaporates and chutney is thick, with chunks remaining.

Stir in salt and mix well, gently smashing pieces of pumpkin. But don’t smash too much, a few chunky pieces are good. If mixture is not soft enough, add 1/4 cup of water and continue cooking on low heat. Continue adding water until the texture feels like a thick jam, then remove from heat.

Squash & Habañero Chutney, MyLastBite.com

Let chutney cool and prepare your steak (or whatever you decided to cook).

Squash & Habañero Chutney, MyLastBite.com
Serve chutney chilled or at room temperature.

Originally posted on “Tastespotting This Summer”, Patrón Social Club website 8/28/2010

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6 Comments

Filed under Recipes

6 responses to “Squash Habañero Chutney Recipe

  1. sarah

    That sounds really good! :-)

  2. butternut squash as serving vessel = genius!

    lovin’ the sound of this chutney, jo!

  3. Well, this looks AMAZING! And…pretty much…I like things hot enough to make my nose run. So, yeah…I will be making this STAT!

  4. That meat looks AMAZINGLY well cooked. Delicious. Very well presented too, I must add. Fantastic!

  5. Oh and by the way, I love a good dutch oven too. My dad picked up a La Creuset one for five pounds. I love it.

  6. This chutney looks so yummy!

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