Here is a chutney recipe for those in the depths of a squash glut...
1kg of marrow or squash, peeled cored and cut into 2cm cubes
2 large onions coarsely chopped
300g carrots coarsely grated
100g of crystallised ginger coarsely chopped
2 red chillies finely chopped
2 tabs black mustard seeds
1 tabs tumeric
750ml apple cider vinegar
Sprinkle the marrow or squash with a tab of the salt and let it sit and draw for an hour then rinse and dry.
Put it in a preserving pan with the rest of the ingredients except the sugar and salt.
Bring to the boil and then simmer for about 25-30mins till just soft.
Add the sugar and remaining tabs of salt and stir to dissolve.
Simmer for another 1 hour or more until most of the liquid has evaporated and the chutney is thick.
Ladle into hot sterilised jars and seal.
Chutney is ready and the flavours developed in about a month.
This should keep for a couple of years and will be a great little gift to have on hand so don't forget to label them and make some pretty for giving.