1.5kg peeled squash, cut into 1cm cubes (butternut, acorn or pumpkin would work well)
4 onions (around 350g), roughly chopped
3 green or red chillies, finely chopped
120g ginger, grated
5 garlic cloves, grated
150g golden sultanas
1kg light brown soft sugar
100g tamarind paste
3 tsp coriander seeds, lightly crushed
3 tsp nigella seeds
400ml white wine or cider vinegar
30 fresh curry leaves, torn
1
Put all the ingredients, except the curry leaves, into a large preserving pan with 2 tsp sea salt, 1 tsp freshly ground black pepper and 500ml water. Mix well and bring to a simmer. Cook on a medium heat for 1 hr 45 mins-2 hrs, without a lid, until the squash is tender and the mix is significantly reduced and glossy. Add the curry leaves 15 mins before the end of cooking.
2 Spoon the pickle into eight sterilised jars and tightly seal the lids. Will keep for six months unopened and chilled for six weeks after opening. Best left to mature for at least one week before serving.