Spiced squash & curry leaf pickle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8 x 500ml jars
Ingredients
- 1½kg peeled squash, cut into 1cm cubes (butternut, acorn or pumpkin would work well)
- 4 onions (around 350g), roughly chopped
- 3 green or red chillies, finely chopped
- 120g ginger, grated
- 5 garlic cloves, grated
- 150g golden sultanas
- 1kg light brown soft sugar
- 100g tamarind paste
- 3 tsp coriander seeds, lightly crushed
- 3 tsp nigella seeds
- 400ml white wine or cider vinegar
- 30 fresh curry leaves, torn
Method
- STEP 1
Put all the ingredients, except the curry leaves, into a large preserving pan with 2 tsp sea salt, 1 tsp freshly ground black pepper and 500ml water. Mix well and bring to a simmer. Cook on a medium heat for 1 hr 45 mins-2 hrs, without a lid, until the squash is tender and the mix is significantly reduced and glossy. Add the curry leaves 15 mins before the end of cooking.
- STEP 2
Spoon the pickle into eight sterilised jars and tightly seal the lids. Will keep for six months unopened and chilled for six weeks after opening. Best left to mature for at least one week before serving.
