Spiced Squash and Curry Leaf Pickle
This Indian-inspired pickle is a flavourful preserve, fragrant with tamarind, ginger and crushed spices. It involves simmering cubed squash with onions, chillies and sultanas until tender and glossy. The finished pickle is packed into jars, where it matures for a week to develop its full depth. It makes a wonderful homemade gift and is excellent served with cheddar, crackers or alongside samosas and curries.
Ingredients
- 11/2kg 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
Method
- Combine all ingredients except the curry leaves in a large preserving pan, adding 2 tsp sea salt, 1 tsp freshly ground black pepper and 500ml water. Stir thoroughly and bring the mixture to a simmer. Cook for 1 hr 45 mins-2 hrs without a lid, until the squash pieces are tender and the liquid has reduced to a glossy consistency. Stir in the torn curry leaves 15 mins before the cooking time is complete.
- Carefully ladle the hot pickle into eight sterilised 500ml jars. Seal the lids tightly. The unopened jars will keep for six months. once opened, store in the refrigerator and consume within six weeks. For the best flavour, allow the pickle to mature for at least one week before you serve it.
Nutrition (per serving)
Calories28 kcal
Carbs6 g
Sugars6 g
Sodium24 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisineindian
DietVegetarian
