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Spiced squash & curry leaf pickle

Spiced squash & curry leaf pickle in festive jars

Spiced squash & curry leaf pickle

Name: Spiced squash & curry leaf pickle
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: Makes 8 x 500ml jars
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

Esther Clark

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Makes 8 x 500ml jars

Easy

Prep: 1 hr

Cook: 2 hrs

A star rating of 5 out of 5.2 ratingsRate

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Make our Indian-inspired pickle, heady with tamarind and spices, to gift to friends. Enjoy with cheddar and crackers, samosas or a Boxing Day turkey curry

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: Per tbsp

kcal28
fat0g
saturates0g
carbs6g
sugars6g
fibre0.3g
protein0.2g
salt0.06g

Method

step 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.
step 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.

Recipe from Good Food magazine, Christmas 2023

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A star rating of 5 out of 5.2 ratings

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