Squash Chutney

Ingredients

Yields about 1,2 lit

1.300 kg squash
1 Tbs salt
250 g onions
250 g apples, tart
fresh ginger (a piece)
12 peppercorns
1 Tsp mustard seeds
1 stick cinnamon
1 pinch ground cloves
150 ml (1.5 dl) white wine vinegar
About 100 ml (1 dl) water*
30 g Hermesetas Granulated Sweetener or 5 Tsp liquid Hermesetas
250 g dried currants or raisins
1 Tbs thickener

Preparation

Peel and seed the squash. Cut into 3 cm cubes. Transfer to a bowl, sprinkle with salt and let stand overnight.

Peel the onions and chop finely. Peel, halve and core the apples. Peel ginger and chop finely. Rinse squash under running cold water. Place all ingredients except thickener in a pan.

Bring to a boil and simmer for 30 minutes or until squash is tender. Remove cinnamon. Stir in the thickener and under high heat cook the chutney for 5 minutes.

Fill into jars and seal immediately.

*Freshly harvested squash does require less liquid than squash that has been stored. Older squash requires longer cooking and no thickener has to be added.

	kJ	kcal	Carbohyd.g	Fat
Recipe	5'318	1'268	278.0	5.0
1 dl	443	106	23.2	0.4