Spicy Yellow Squash Fig Chutnish Food

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YELLOW SUMMER SQUASH RELISH



Yellow Summer Squash Relish image

My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi

Provided by Taste of Home

Time 1h

Yield 6 pints.

Number Of Ingredients 9

10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper

Steps:

  • In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

SPICY SUMMER SQUASH WITH HERBS



Spicy Summer Squash with Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons extra-virgin olive oil
3 medium yellow or green summer squash or a mix, diced (about 1 1/2 pounds)
1 small jalapeno, minced (with some seeds)
1 medium onion, diced
1 1/2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
2 teaspoons finely chopped fresh sage or rosemary
1 large clove garlic, minced
1/4 cup minced fresh chives

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
  • Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.

Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams

FRESH FIG CHUTNEY



Fresh Fig Chutney image

Provided by Food Network

Categories     condiment

Time 3h

Yield about 2 1/2 pints

Number Of Ingredients 11

1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick

Steps:

  • In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
  • Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

FIG CHUTNEY



Fig Chutney image

Provided by Geoffrey Zakarian

Categories     condiment

Time 1h40m

Yield 1 1/2 cups

Number Of Ingredients 8

1 cup red wine
3 cups fresh figs, top stems removed, roughly chopped
1 cup orange juice
2 tablespoons honey
Pinch of cayenne
1 sprig fresh rosemary
1 piece star anise
Kosher salt and freshly cracked black pepper

Steps:

  • In a small saucepan, bring the red wine to a simmer and cook until reduced by half, about 10 minutes. Add the figs, orange juice, honey, cayenne, rosemary and star anise and bring back to a simmer. Season with salt and pepper. Cook until the figs soften and the mixture thickens, about 30 minutes, stirring occasionally to prevent scorching on the bottom. Cool to room temperature before removing the anise and rosemary.

SPICY SQUASH & APPLE CHUTNEY



Spicy squash & apple chutney image

The sweet flesh of squash or pumpkin takes on a new character as it nestles down in the pan with onion, apple, spices, sugar and vinegar

Provided by Jane Hornby

Categories     Condiment

Time 1h25m

Yield Makes 2kg (4 x 500g jars)

Number Of Ingredients 14

4 tbsp rapeseed, vegetable or sunflower oil
2 large onions , finely chopped
100g piece of ginger , peeled and thinly shredded
1 fat red chilli , deseeded and finely chopped
15 cardamom pods , bashed open
2 long cinnamon sticks , snapped in half
1 tbsp black mustard seeds
2 tsp cumin seed
4 fat or 6 smaller garlic cloves , peeled and sliced
1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces
3 Bramley apples (about 500g), peeled and cut into sugar-cube size pieces
1 tsp ground turmeric
500g light soft brown sugar
300ml cider vinegar

Steps:

  • Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.
  • Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.
  • Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins - this process almost candies the chunks of pumpkin, so that it doesn't entirely break down during the next step.
  • Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan - you don't want the chutney to be too dry as it will thicken as it cools.
  • Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.

Nutrition Facts : Calories 28 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.1 milligram of sodium

FRESH FIG CHUTNEY



Fresh fig chutney image

Enjoy this sticky, sweet fig chutney alongside pâté and our homemade rosemary crackers or your favourite cheese. Make the most of figs when they're in season

Provided by Emma Freud

Categories     Condiment

Time 1h10m

Number Of Ingredients 7

100g light brown soft sugar
120ml apple cider vinegar
300g chopped fresh figs
1 apple, peeled, cored and diced
1 onion, finely chopped
50g sultanas
1 tsp flaky sea salt

Steps:

  • Put all the ingredients in a pan and bring to a gentle simmer for 1 hr, uncovered, stirring occasionally until it gets sticky and jammy. Spoon into a clean Kilner jar. That's it. You're done.

Nutrition Facts : Calories 57 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Sodium 0.6 milligram of sodium

STICKY FIG & PORT CHUTNEY



Sticky fig & port chutney image

Get set for Christmas with this sticky make-ahead chutney. Serve as part of a cheeseboard alongside blue cheeses, or package to give as a gift

Provided by Anna Glover

Categories     Condiment

Time 40m

Yield Makes 1 x 300g jar

Number Of Ingredients 6

150g figs , chopped (about 4)
1 rosemary sprig, leaves picked and chopped
50g light brown soft sugar
1 small red onion , finely chopped
2 tbsp ruby port
3 tbsp red wine vinegar

Steps:

  • Put all of the ingredients in a pan. Simmer over a medium heat for 25-30 mins until sticky and jammy, adding 50ml water if it begins to stick. Leave to cool. Will keep in a sterilised jar for up to four months.

Nutrition Facts : Calories 31 calories, Fat 0.1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium

SUMMER SQUASH CHUTNEY



Summer Squash Chutney image

A very good chutney with meats, cheeses and just off the spoon. Just guessed at the amount of jars....because it is not stated in the recipe.

Provided by luvcookn

Categories     Low Protein

Time 2h30m

Yield 8 1/2 pints, 8 serving(s)

Number Of Ingredients 10

1 lb summer squash
2 cooking apples
2 medium tomatoes, peeled
3 medium onions
2 cups sugar
1 tablespoon salt
1 pinch cayenne
1/2 teaspoon ground cloves
1 1/2 cups mix dried fruit
2 1/2 cups malt vinegar

Steps:

  • Peel and core the squash and apples.
  • Chop the squash and apples with the tomatoes and onions.
  • Put this mixture into a saucepan with the remaining ingredients.
  • Cook over a low heat, stirring constantly, until the sugar is dissolved.
  • Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally.
  • Pour into warm sterilized jars and seal.

Nutrition Facts : Calories 348, Fat 0.5, SaturatedFat 0.1, Sodium 885.4, Carbohydrate 88.1, Fiber 5.6, Sugar 57.5, Protein 2.4

SPICY YELLOW SQUASH CASSEROLE



Spicy Yellow Squash Casserole image

This is a recipe I found on Allrecipes.com. It was submitted by: Liz. She states: "This spicy cheese and ground beef casserole can be used as a side dish or a main course! Any type of squash or ground meat may be used. For winter squash, you may want to pre-cook in the microwave before frying in butter to speed the process."

Provided by Happy Hippie

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons butter
3 yellow squash, sliced
1 lb lean ground beef
1 onion, chopped
3 jalapeno peppers, seeded and diced
2 eggs, beaten
1/2 cup mayonnaise
1 cup cheddar cheese, shredded
salt and pepper
1 cup round buttery cracker, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium heat.
  • Saute squash in butter until tender, about 10 minutes. Set aside.
  • In a large skillet, cook the ground beef, onion, and jalapeno, stirring until beef is evenly browned. Drain off grease.
  • In a large bowl, mix together the squash, eggs, and mayonnaise.
  • Stir in the ground beef mixture and Cheddar cheese.
  • Season with salt and pepper.
  • Pour into a 9x13 inch baking dish, and sprinkle cracker crumbs evenly over the top.
  • Bake for 20 minutes in the preheated oven, until heated through, and the top is nicely browned.

Nutrition Facts : Calories 322.1, Fat 21.8, SaturatedFat 8.6, Cholesterol 116, Sodium 351.6, Carbohydrate 13.4, Fiber 1.3, Sugar 3.3, Protein 18.3

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