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
3 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
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.
Let chutney cool and prepare your steak (or whatever you decided to cook).
Originally posted on “Tastespotting This Summer”, Patrón Social Club website 8/28/2010