CURRIED WINTER SQUASH CHUTNEY

CURRIED WINTER SQUASH CHUTNEY image

Yield 5 500 ml

Number Of Ingredients 23

Cheesecloth or a muslin tea bag.
5 cardamom pods
1 tsp whole cumin seed
1 tsp whole cloves
1 tsp whole yellow mustard seed
2 tsp black peppercorns
1 tsp fenugreek seed
2 tsp whole coriander seed
1 cinnamon stick
4 lbs acorn, butternut, or kabocha squash, peeled, seeded, and diced
3 medium cooking apples
2 large yellow onions, peeled and diced
1 cup raisins
1 cup currants
1 1/2 cups granulated sugar
1/2 cup dark brown sugar
2 1/2 cups cider vinegar
1 1/2 cups water
1/2 tsp salt
1 tsp ground fenugreek
1 tsp ground ginger
2 tsp brown mustard seed
1 tsp ground cinnamon

Steps:

1. Place the following in a spice bag: cardamom pods, cumin seed, whole cloves, yellow mustard seed, black peppercorns, fenugreek seed, coriander seed, and cinnamon stick. 2. Place the spice bag, squash, apples, onion, raisins, currants, sugars, vinegar, water, salt, ground fenugreek, ground ginger, brown mustard seed, and ground cinnamon in a large, heavy, stainless-steel saucepan. Bring the mixture to a gentle boil over medium heat and cook uncovered for 45 minutes. Stir frequently and add water in small increments, if needed. 3. While the chutney cooks, prepare 5 500ml mason jars, lids and screw rings and keep them hot. Bring your boiling bath canner to a boil. 4. Remove the spice bag from the chutney. Pack chutney into jars leaving 1/2-inch headspace. Use a nonmetallic spatula to remove any air bubbles and wipe the rims clean. Place the lids on 'fingertip-tight'. 5. Process the jars for 15 minutes in a boiling water bath.