Spicy Yellow Squash Fig Chutnish

This is part relish, part chutney, all delicious! So far, I've slathered it on turkey burgers and sauteed lamb cutlets in it, and it's gone incredibly with both. This is a great way to use up oddball veggies from your garden. Store in a clean glass jar in the fridge for up to 1 week.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 36 Calories

Ingredients

• 1 tablespoon honey
• salt to taste
• 1 ½ tablespoons butter
• 2 onions, chopped
• 1 tablespoon balsamic vinegar
• 1 clove garlic
• ¼ cup water, or as needed
• 2 tablespoons apple cider vinegar
• 1 cup chopped yellow straightneck squash
• ½ large green bell pepper, seeded
• 1 red habanero pepper, seeded
• 1 fig
• ½ teaspoon ground pickling spice

Recipe Instructions

Step 1

Combine onions, squash, bell pepper, habanero pepper, fig, and garlic in a food processor; pulse until minced.

Step 2

Melt butter in a saucepan over medium heat. Add onion mixture; cook and stir until tender, about 5 minutes.

Step 3

Stir apple cider vinegar, balsamic vinegar, honey, pickling spice, and salt into the onion mixture. Cook and stir, adding water as needed, until desired consistency is reached and chutney it warmed through, about 5 minutes.