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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I had way to many patty pan squash this year. This was a great way to use them. This is a hot spicy chunky relish with a hint of garlic. You will need to go to an ethnic Indian store to get the spice mix for it. One is a very red/orange Hot Garlic Chutney dry spice mix and the other is a curry powder that is very golden because it has a lot of turmeric. There are many different brands that have differing flavors. So just experiment. Should be fun. I love this with pinto beans. Ingredients:
4 lbs squash, cut into 2 in.long chunky strips |
4 cups white vinegar |
1 2/3 cups sugar |
5 teaspoons hot garlic chutney mixed spice |
2 teaspoons curry powder |
3 bay leaves |
2 tablespoons pickling salt |
Directions:
1. Salt squash and let sit for 3 hours, stir several times during 3 hour wait.
2. Drain and rinse squash.
3. 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.
4. Taste and add more curry or chutney spice if needed. Remove bay leaves.
5. Put in hot pint jars and process 10 minute in water bath.
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