Stark squash- och äppelchutney

👩‍🍳 Gör så här

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.