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Spicy squash chutney
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 81
  • Fat about 0g
  • Carbohydrates about 17g
  • Protein about 1g
This is needed
This is needed for 6 dl
  • a little oil, for frying
  • 500 g squash (e.g. butternut), diced
  • 1 tbsp ginger, grated
  • 1 red onion, finely chopped
  • 2 red chilli pepper, deseeded, finely chopped
  • 2 dl coconut water
  • a little water
  • 4 tbsp apple vinegar
  • 1 tsp salt
  • 5 tbsp blossom honey
  • 1 tsp cornflour
Tools
  • 2 jars, each approx. 300 ml
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And that's how it's done
And that's how it's done
Heat the oil in a wide pan. Stir fry the squash and onion for approx. 2 mins., add the ginger and chilli pepper, stir fry briefly. Pour in the coconut water and water, cover and simmer over a low heat for approx. 5 mins. Add the cider vinegar and honey, season with salt, simmer for approx. 20 mins. Mix the cornflour with a little water, add to the chutney, bring to the boil. While still boiling hot, ladle the chutney into the clean, warmed jars, fill the jars to just below the rim, seal immediately.