Linscombe Farm

Squash chutney
Posted on Apr 20 2007 at 6:25 PM
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Squash Chutney

2lb squash
11/2 lb onions
11/2 lb demerara sugar
11/2 pints vinegar
1/2 tspn dry mustard
11/2 tbspn tumeric
2 tbspn cornflour (may need more)

Method
Chop squash into large chunks and cook in salt water until tender, then strain.  Chop onions and boil in 1/2 pint venegar for 10 minutes.  Mix all together except for cornflour, and cook slowly for 1/2 hour.  Add cornflour, mixed with a little venegar and cook for a further minutes.

Makes 8-9 jars squash chutney. 

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