Spiced squash curry leaf pickle
Ingredients
- 1½kg 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
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