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Butternut Cranberry Chile Chutney

Butternut Squash with Cranberries and Green Chiles

Butternut Cranberry Chile Chutney is a sweet, hot, spicy condiment perfect to add extra interest to a traditional Thanksgiving dinner.

Butternut Cranberry Chile Chutney
 
Prep time
Cook time
Total time
 
A hot, sweet, spicy chutney ideal to serve alongside turkey or other meat dishes.
Author:
Recipe type: Condiment
Serves: 6-8 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add the squash, Craisins, brown sugar, champagne vinegar, salt, orange zest, mustard seeds, mustard, and ground mustard and mix well, reducing heat to simmer.
  4. 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.
  5. 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.
  6. Garnish with chopped green onions and serve.

I’ve always loved that combination of starchy-sweet flavor of sweet potato or butternut squash, orange, cranberry, and green chiles. What a fabulous combination! Perfect with turkey. This is reminiscent of my Caramelized Butternut Squash with Cranberries from a year ago. But that was clearly a side dish that you could easily eat a pile of … and it had a wonderful crumb topping.

This dish definitely fits in the chutney category. It’s hot and spicy, much heavier on seasonings. I definitely scoop up a spoonful to pop in my mouth, but it’s really more of a spicy condiment. Take a half spoonful and mix it with a little mashed potato and turkey. I did some tweaking with the balance of chiles, mustard, and ginger. You might want to tweak it yourself to make it hotter or shift the balance.

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