Directions:
- Salt squash and let sit for 3 hours, stir several times during 3 hour wait.
- Drain and rinse squash.
- Mix vinegar, sugar and spices. Bring to a boil then add drained squash, resume boil and simmer 10-15 minute till tender. You may need to add more vinegar to cover cooked squash.
- Taste and add more curry or chutney spice if needed. Remove bay leaves.
- Put in hot pint jars and process 10 minute in water bath.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.24 Kcal (1504 kJ) | ||
| Calories from fat | 1.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 3585.23mg | 149% | |
| Potassium | 952.18mg | 20% | |
| Total Carbs | 77.97g | 26% | |
| Sugars | 67.27g | 269% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 4.67g | 9% | |
| Vitamin C | 22.8mg | 38% | |
| Iron | 0.3mg | 2% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 47.79 Kcal (200 kJ) | ||
| Calories from fat | 0.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 476.94mg | 149% | |
| Potassium | 126.67mg | 20% | |
| Total Carbs | 10.37g | 26% | |
| Sugars | 8.95g | 269% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 0.62g | 9% | |
| Vitamin C | 3mg | 38% | |
| Calcium | 8.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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