Butternut squash, almond and coconut chutney 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!