Healthy Vegan - Spiced Butternut Squash and Golden Raisin Chutney

This Mildly Spiced Butternut Squash and Golden Raisin Chutney was scrummy.

 I don't really like sweet relishes or chutneys , but this one was very reminisce of the Red Chili Spiced Pumpkin Chutney I made a long while back and I loved it.   
I made this Spiced Butternut Squash and Golden Raisin Chutney over the weekend as I had picked up two squashes at a bargain price, after filling the sterilised jars I had a little left over - they call it cooks treat or cooks perks, but it was plenty for me to share with D.  We had it in the evening with cheddar cheese crackers that we had left over from Christmas and New Year.

 Taking of  crackers, someone at a works bring and share food day bought in some homemade Iced Custard Square Slices, what some of you may call Iced Vanilla Custard Slices.  I've been wanting a recipe for this for a long while as its one of my Dads favourite sweet treats.  He has a thing for cold set custard, as his other favourite Sweet treat is Custard Nutmeg in Shortcrust Pastry Tarts.  I had a slither of one of these Ice Custard Square Slices and noted the pastry base was actually made from Jacobs Crackers, not puff pastry.  I was both amazed and bemused.  I do prefer proper pastry, but some people would not notice the difference.  I asked for the recipe from the person who made it and she laughed as she wrote it down for me.  Telling me it was one of the world's easiest and economical recipes.  I hope to make it soon for my father and see what he thinks.  
Anyway, back to this Spiced Butternut Squash and Golden Raisins Chutney, I also adored the colours so much: like golden embers from a log fire not only warming your cheeks but your belly too.  I am sharing this with #CookBlogShare hosted by Easy Peasy Foodie.
Other Chutney Recieps You may like
A Seasonal Veg Tables Spiced Apple Chutney
A Seasonal Veg Tables Fiery Scotch Bonnet Apple Chutney
Green Gourmet Giraffe - Tomato Kitchen Sink Chutney
Little Black Fox 's Carrot and Chilli Chutney
Little Black Fox's Mango Chutney




Spiced Butternut Squash, Carrot and Golden Raisin Chutney
Makes 8  x 250ml jars
Ingredients
800grams butternut squash, peeled and sliced into very small cubes
2 cooking apples, peeled and chopped
4 carrots, peeled ad diced
2 onions, peeled and sliced
180grams golden raisins
1 tablespoon freshly grated ginger
2 red chillies, sliced with seeds
1/2 teaspoon mixed spice
700ml apple cider vinegar
500grams sugar
Method
Place all the ingredients in a wide pan, except for the sugar.
Bring to a boil, then reduce the heat and simmer for 30 minutes until the mixture begins to soften.
Add the sugar until it has dissolved
Allow to simmer for 45 minutes of until the mixture is thick.
Spoon into sterilised jars and seal.
Adapted from a supermarket magazine, find the original recipe here,  

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