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Prep: 5 minutes
Cook: 16 minutes
Serves: 4

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

50g sultanas

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 5L 12-in-1 Pressure Cooker

The Method

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 BROWNING function, 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 function and adjust the time to 15 minutes.

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.

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