Winter Squash Chutney Recipe

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Servings:

* 5 cardamom pods
* 1 tsp. cumin seeds
* 1/2 tsp. whole cloves
* 1 tsp. black mustard seeds
* 1 tsp. mixed peppercorns
* 2 cinnamon sticks
* 2 lbs. squash peeled if not organic, and diced
* 1 large onion peeled and diced
* 1 cup raisins or dried cranberries
* 1/2 cup crystallized ginger minced
* 1 cup packed brown sugar
* 1 1/4 cup apple cider vinegar
* 3/4 cup water plus more if needed
* 1/4 tsp. fine sea salt
* 1/2 tsp. ground tumeric
* 1/2 tsp. ground cinnamon
* 1 dried Thai chile or other hot chile pepper crushed (or one or more pinches of red pepper flakes) -- optional

1. Make a spice bag by placing the spices from cardamom through the cinnamon sticks in a muslin tea bag or a square piece of cheesecloth secured tightly with a rubber band.
2. Place the spice bag, the squash and the rest of the ingredients in a suitable pot on the stove. Bring to a boil, then reduce the heat to a simmer. Cook for 45-50 minutes, until squash is very tender, adding a little water every now and then (if needed) to prevent the chutney from sticking to the pan. Discard the spice bag.
3. Ladle into hot, sterilized jars leaving 1/2″ headspace. Wipe the jar rims clean. Cover with lid and ring, and tighten until fingertip-tight. Process in boiling water for 15 minutes.