Makes: 6-8 servings
Prep Time: 20 min
Cook Time: 40 min
- 1 tbsp extra virgin olive oil
- 1 cup diced red onion
- 2 tbsp diced hot green chiles
- ½ tsp Kosher salt
- 4 cups butternut squash, ¼ to ½ " dice
- 1 cup Craisins (dried cranberries)
- 1 cup packed brown sugar
- ½ cup Trader Joe's Orange Muscat Champagne Vinegar
- 1 orange
- 2 tbsp mustard seeds
- 2 tsp ground mustard
- ½ tsp spicy brown mustard
- ¼ tsp finely grated fresh ginger
- 1 green onion top, finely chopped
- Use a vegetable peeler to peel off strips of the orange peel. Peel shallowly to get the orange surface skin without the white part. Then dice the strips into ¼" or smaller pieces to make 3 tbsp of orange zest. Set aside.
- Saute the onion in a large, straight-sided saute pan over medium heat for 6-7 minutes, or until soft and then stir in the green chiles and saute for another minute or two.
- Add the squash, Craisins, brown sugar, champagne vinegar, salt, orange zest, mustard seeds, mustard, and ground mustard and mix well, reducing heat to simmer.
- Squeeze the orange to get about a half cup of juice, add water to make a cup of liquid, then pour into the squash mixture and blend.
- Simmer for about 10 minutes. Blend in the ginger then remove lid and cook down to a chutney consistency, about 15 more minutes. The squash should still hold its shape, so do not cook until it turns to mush.
- Garnish with chopped green onions and serve.
A hot, sweet, spicy chutney ideal to serve alongside turkey or other meat dishes.
Thanks for the inspiration DenverGreenChili.com