Spiced squash chutney

Makes 2 litres

(Jason Lowe)

Sometimes those big squashes and pumpkins that we see so much of around this time of year don't get used up and a chutney is a perfect way to preserve a good harvest of unwanted squashes through the winter months. You can adapt the spices according to your taste. If you want, you can dry the squash seeds out in a low oven overnight and chop them into the chutney for a bit of texture.

4tbsp vegetable oil
6 large onions, peeled, halved and finely chopped
2tbsp finely grated root ginger
1tbsp brown mustard seeds
The black seeds from 30 cardamom pods
tbsp cumin seeds
tbsp ground cumin
300ml cider vinegar
200g sugar
1.5kg squash such as butternut, gem or onion, peeled and seeded
The grated zest and juice from 4 limes
1 litre water
Salt and freshly ground black pepper

Gently cook the onions and ginger in the vegetable oil for 3-4 minutes in a thick-bottomed pan, stirring every so often until soft. Add the spices, vinegar and sugar, bring to the boil and boil rapidly for 2-3 minutes.

Meanwhile cut the squash into rough 1-2cm dice and add to the pan with the lime juice and zest, water, season, cover and simmer gently for about 20-25 minutes until the squash is tender.

Transfer the hot mixture into sterilised jars and seal the lids. Store in a cool place for up to six months.