Spicy Yellow Squash Fig Chutnish recipe

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Ingredients

2 onions, chopped
1 cup chopped yellow straightneck squash
½ large green bell pepper, seeded
1 red habanero pepper, seeded
1 fig
1 clove garlic
1 ½ tablespoons butter
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
1 tablespoon honey
½ teaspoon ground pickling spice
salt to taste
¼ cup water, or as needed

Nutrition Info

35.7 calories
carbohydrate: 5.9 g
cholesterol: 3.3 mg
fat: 1.3 g
fiber: 1 g
protein: 0.6 g
saturatedFat: 0.8 g
servingSize: -
sodium: 22.2 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine onions, squash, bell pepper, habanero pepper, fig, and garlic in a food processor, pulse until minced.

  2. Melt butter in a saucepan over medium heat. Add onion mixture, cook and stir until tender, about 5 minutes.

  3. Stir apple cider vinegar, balsamic vinegar, honey, pickling spice, and salt into the onion mixture. Cook and stir, adding water as needed, until desired consistency is reached and chutney it warmed through, about 5 minutes.

Recipe Yield

14 servings

Recipe Note

This is part relish, part chutney, all delicious! So far, I've slathered it on turkey burgers and sauteed lamb cutlets in it, and it's gone incredibly with both. This is a great way to use up oddball veggies from your garden. Store in a clean glass jar in the fridge for up to 1 week.

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