Hot Garlic Chutney

1. 1

   Salt squash and let sit for 3 hours, stir several times during 3 hour wait.

2. 2

   Drain and rinse squash.

3. 3

   Mix vinegar, sugar and spices.

4. 4

   Bring to a boil then add drained squash, resume boil and simmer 10-15 minute till tender.

5. 5

   You may need to add more vinegar to cover cooked squash.

6. 6

   Taste and add more curry or chutney spice if needed.

7. 7

   Remove bay leaves.

8. 8

   Put in hot pint jars and process 10 minute in water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.