Recipe Squash chutney

Chutney de courge
Preparation time:
30 min
Heat treatment time:
30 min
Difficulty:
Community rating:

Ingredients


  • 2 kg of butternut squash
  • 3 large onions
  • 225 g of sugar
  • 1.75L of white wine vinegar
  • 2 fresh chilli peppers
  • 8 ground cloves
  • 14 g of powdered gingerr
  • Pinch of mustard seeds
  • Pinch of tumeric
  • Pinch of salt

Recommended products

Preparation

  1. Peel and cut the squash into cubes, removing all the seeds. Sprinkle with salt.
  2. Cover and leave overnight.
  3. Drain well.
  4. Mix in a sauce pan with the rest of the ingredients.
  5. Bring to the boil and stir occasionally.
  6. Simmer gently until thick.
  7. Fill in Le Parfait Super Jars up to 2 cm from the brim. Seal tightly and proceed immediately to the heat treatment, 30 minutes at 100°C.

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