Butternut squash, almond and coconut chutney recipe Recipe

Name: Butternut squash, almond and coconut chutney recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the oil in a pan and add the cumin and coriander seeds and allow them to sizzle.
2
Then add the almonds and lightly brown them before adding the squash, coconut, cardamom, chilli, salt and the sugar.
3
Mix it all well, and then add the vinegar.
4
Bring the mixture to a simmer and then add the lemon juice and agave nectar.
5
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.
6
Turn off the heat when the chutney is jammy in consistency and most of the water has evaporated.
7
When the chutney has cooled store it in air tight and sterilised containers.

1311

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Butternut squash, almond and coconut chutney recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut squash, almond and coconut chutney recipe

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