Spiced squash & curry leaf pickle
Makes 8 x 500ml jars
Easy
Prep:
Cook:
Make our Indian-inspired pickle, heady with tamarind and spices, to gift to friends. Enjoy with cheddar and crackers, samosas or a Boxing Day turkey curry
Skip to ingredients
- 1½kg peeled squashcut into 1cm cubes (butternut, acorn or pumpkin would work well)
- 4 onions(around 350g), roughly chopped
- 3 green or red chilliesfinely chopped
- 120g gingergrated
- 5 garlic clovesgrated
- 150g golden sultanas
- 1kg light brown soft sugar
- 100g tamarind paste
- 3 tsp coriander seedslightly crushed
- 3 tsp nigella seeds
- 400ml white wine or cider vinegar
- 30 fresh curry leavestorn
Nutrition: Per tbsp
- kcal28
- fat0g
- saturates0g
- carbs6g
- sugars6g
- fibre0.3g
- protein0.2g
- salt0.06g
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.
