Butternut Squash & Fruit Chutney
Much like salsas, chutneys can be made of all sorts of things, though most people are most familiar with mango chutney. The flavor of mango is present here, but the star ingredient is butternut squash, which is rich with beta carotene. If you like, you can use frozen butternut squash cubes, but add them when you add the apple as they are softer than fresh squash.
  • 3/4 cup mango or apricot nectar
  • 3 tablespoons apricot all-fruit
  • 1 tablespoon cider vinegar
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 2 cups diced butternut squash
  • 1/2 cup dried apricots, coarsely chopped
  • 1 Granny Smith apple, cut into 1/2-inch chunks
  • 1/3 cup finely chopped red onion

1. In a medium saucepan, bring the mango nectar, jam, vinegar, curry powder, and salt to a boil over medium heat.

2. Add the squash and apricots, and reduce the heat to low. Cover and cook until the squash is firm-tender, about 10 minutes.

3. Stir in the apple and red onion, cover, and cook until the apple and squash are tender, about 5 minutes. Cool to room temperature, then refrigerate until serving time. Serve as a condiment with meat or poultry.

Nutritional Information
Per 1/2 cup: 79 calories, .2g total fat (0g saturated), 0mg cholesterol, 3g dietary fiber (.5g soluble), 21g carbohydrate, 1g protein, 152mg sodium.
Good source of: beta carotene, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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