chutney-roasted-butternut-1-compressor

Jalapeño Chutney

Roasted Butternut

12
6
80 MIN

Ingredients

  • Salt and freshly ground black pepper to taste
  • 100g (½ cup) Tastic brown rice
  • 250ml (1 cup) water
  • 50g (⅓ cup) raisins
  • 50g (⅓ cup) sultanas
  • 65ml (¼ cup) MRS. BALL’S JALAPEÑO CHUTNEY
  • 100g Lion Green Split Peas
  • 2 butternuts
  • 100g butter
  • 1 large onion, thinly sliced
  • 10ml (2 tsp) crushed garlic
  • 5ml (1 tsp) dried mixed herbs

Directions:

1. Preheat oven to 180°C. 2. Rinse peas and place in a pot of water, bring to the boil, reduce heat to medium and cook for 20- 30 minutes or until peas are just tender. 3. Slice butternut lengthwise and remove seeds. Generously coat butternut with oil and seasoning, roast for 60 minutes or until butternut is tender and brown. 4. In a frying pan, melt butter on medium heat, sauté onions until soft, add garlic, herbs and seasoning. Cook for five minutes, add rice and water. Bring to a boil, reduce heat and cook for 25 minutes or until rice is tender. 5. Add peas to mixture. Season to taste. 6. Place rice mixture in a bowl, mix in raisins, sultanas, chutney and nuts, combine well. Spoon stuffing into the butternut halves. Heat and serve.

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