Hot Garlic Chutney
Ready In: 50 mins
Yields: 4 pints
Ingredients
- 4 lbs squash, cut into 2 in.long chunky strips
- 4 cups white vinegar
- 1 2⁄3 cups sugar
- 5 teaspoons hot garlic chutney mixed spice
- 2 teaspoons curry powder
- 3 bay leaves
- 2 tablespoons pickling salt
Directions
- Salt squash and let sit for 3 hours, stir several times during 3 hour wait.
- Drain and rinse squash.
- Mix vinegar, sugar and spices. Bring to a boil then add drained squash, resume boil and simmer 10-15 minute till tender. You may need to add more vinegar to cover cooked squash.
- Taste and add more curry or chutney spice if needed. Remove bay leaves.
- Put in hot pint jars and process 10 minute in water bath.
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