Squash & Tomato Chutney
This wonderful festive chutney is perfect for Christmas cold cuts and cheese boards. The flavours in chutney get better with age so it’s well worth making this a couple of months before you need it.
The recipe makes enough to fill one 454g jam jar and can be easily scaled up for batch cooking.
1 butternut squash, peeled and cut in to 1cm cubes
6 large tomatoes
2 red onions, diced
250g demerara sugar
3cm fresh ginger, peeled and grated
1 garlic clove, finely chopped
½ tsp ground nutmeg
150ml malt vinegar (GF)
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Cut a small cross in the bottom of each tomato, then submerge them in boiling water for ~1 minute. Scoop them out and place them in cold water to cool. Peel the skin away, chop in half and squeeze out the seeds, then finely chop the tomatoes.
Select the FRY function and press START, then add all the ingredients and stir to combine until the liquid starts to boil, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 15 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.