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."
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25 m servings 36 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine onions, squash, bell pepper, habanero pepper, fig, and garlic in a food processor; pulse until minced.
  2. Melt butter in a saucepan over medium heat. Add onion mixture; cook and stir until tender, about 5 minutes.
  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.


  • Cook's Notes:
  • You can grind whole pickling spice in a spice grinder if needed.
  • Any variety of summer squash can be substituted for the yellow squash.
  • If you don't have any figs, you can use a good quality fig jam and omit the honey.


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