Winter Squash ChutneyJan 31st, 2011 | By Cecilia | Category: blog, cook something, vegetables and pasta
Lenora Fillmore answered the call.
In mid-December 2010, I asked Field & Feast Facebook followers if any of them wanted to be on the show and prepare a recipe they planned to make for Super Bowl Sunday.
Len, a resident of Georgetown, Texas, was the first to volunteer.
When she told me she planned to make Winter Squash Chutney, I’ll admit to being a bit skeptical. Chutney just didn’t have that football food ring to it like chicken wings or chili.
After she told me she’d serve it with wild game–venison sliders and wild boar sausages–it made more sense. The squash, apples, onions, raisins and seasonings in Len’s recipe, compliment the flavor of game beautifully.
Len was kind enough to even offer us a primer on Chutney:
Chutney as a word and a condiment has been incorporated into the English language and culture. In its original context in the Hindu culture was a spicy accompaniment to the entree – generally a mild bean or grain dish – and it was prepared by hand with a mortar and pestle.
When the British were in Indian for a number of years, they adopted and adapted the condiment; and we now have the world-famous Major Grey’s fruit, vinegar, sugar reduction.
Today we have taken even more liberties with the original Hindu chutney and, while still using the fruit, vinegar, sugar, we add almost anything we have in the house.
And, while all chutneys, traditional and modern, develop additional depth of flavor if made several weeks before being served, today’s modern chutneys are delicious freshly made and served as a spread, a dip, or a sauce.
Lenora Fillmore’s Winter Squash Chutney
- 2 lbs. winter squash (any variety or combination), peeled, seeded, and chopped
- 1/2 lb. cooking apples, cored, peeled and diced
- 1/2 lb. onions, peeled and diced
- 1 1/2 cups of raisins
- 3/4 cups light brown sugar
- 3/4 cups white sugar
- 1 1/4 cups white wine vinegar
- pinch of salt
- Handful of sage leaves
- 20-30 coriander seeds
- 1/2 tsp. black peppercorns
- White cotton kitchen twine
- Place the aromatics in the center of a cheesecloth square, pull the corners up and tie together with twine.
- Combine the remaining ingredients in a large, heavy bottomed pan, and put the bag of aromatics on top.
- Slowly bring to a boil, then lower heat, and cook uncovered for 2 to 3 hours. Stir occasionally.
- The chutney is done when it is reduced, and when you run a spoon through the mixture, it should stay parted so you can see the bottom of the pan.
- Remove the cheesecloth bag containing the aromatics (may be composted)
- Allow the chutney to cool slightly before putting it into sterile jars with tight fitting lids.
May be eaten immediately, but is much better if allowed to “cure” in the refrigerator for two weeks to two months.