Butternut squash, almond and coconut chutney recipe

• 500 g (17.6oz) butternut squash peeled and grated
• 0.75 cups desiccated coconut
• 100 g (3.5oz) almonds, half of which should be flaked and half coarsely ground
• 2 tsp chilli flakes
• 150 ml (5.3fl oz) white wine vinegar
• 1 tsp ground cardamom
• 4 tbsp agave nectar
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 200 g (7.1oz) soft, light brown sugar
• 1 tsp salt, moderate to your taste
• 2 tbsp lemon juice
• 150 ml (5.3fl oz) water
• 2 tbsp oil

1. Heat the oil in a pan and add the cumin and coriander seeds and allow them to sizzle.
2. Then add the almonds and lightly brown them before adding the squash, coconut, cardamom, chilli, salt and the sugar.
3. Mix it all well, and then add the vinegar.
4. Bring the mixture to a simmer and then add the lemon juice and agave nectar.
5. Pour in the water and simmer on a medium to low flame for 25 mins and then turn it down to a low flame and simmer for another 20 minutes.
6. Turn off the heat when the chutney is jammy in consistency and most of the water has evaporated.
7. When the chutney has cooled store it in air tight and sterilised containers.

coconut, almonds, chilli flakes, ground cardamom, nectar, coriander seeds, cumin seeds, light brown sugar, salt, lemon juice, oil

Taken from www.lovefood.com/guide/recipes/26501/butternut-squash-almond-and-coconut-chutney-recipe (may not work)