Two Tromboncino Squash Preserves Recipes - PICKLE and CHUTNEY

Plot to Plate - Two Tromboncino Squash Preserves Recipes
A couple of easy to make preserved squash recipes. I used the lovely Tromboncino but both will work with any sturdy squash like Crown Prince or Butternut.
The equipment I used to cook this lot is detailed at the end of this - to me it is more important to add the recipes than to list the items used in making the video!!
TROMBONCINO PICKLE
INGREDIENTS
• 900g or so tromboncino neck, peeled and cut into thin (3mm) slices
• 3 white onions,peeled and cut into thin rounds
• 100g salt
• 3 cups of cold water
For the pickling liquid:
• 3 cups of cider vinegar
• 2 cups of granulated sugar
• 2 TBSP yellow mustard seeds
• 1 tsp ground cinnamon
• 2 tsp turmeric
METHOD
1: Place the prepared squash and onion rounds in a large bowl and cover with the salt. Cover with a layer of cling film and leave for about 12 hours (or overnight).
2: Drain the salted water from the squash and onion and then rinse thoroughly under cold running water to wash off any excess salt.
3: In a large pan heat the vinegar, sugar and spices until the sugar is dissolved and the liquid is just boiling.
4: Add the rinsed squash and onion and bring the whole thing back to a simmer. Switch off immediately and then ladle into sterilised jars.
MANGO STYLYE TROMBONCINO CHUTNEY
500g - 2-3 jars
INGREDIENTS
• 800g squash, butternut, crown prince, tromboncino or pumpkin
• 4 cardamom pods
• ½ tsp salt
• 200g sugar
• ½ tsp fenugreek seeds (optional)
• 1 large cooking apple, peeled, cored and chopped
• 2 fat garlic cloves, thinly sliced
• 50g fresh ginger, peeled and grated
• ½ tsp red chilli flakes (optional)
• ½ tsp dried turmeric
• 1 tsp mustard seeds
• 100ml white vinegar
• Juice of 1 lime
• 1 tsp nigella seeds
METHOD
1. The day before you make the chutney, peel, deseed and chop the squash into 2cm cubes.
2. Crush the cardamom pods in a pestle and mortar and remove papery skins. Bash the salt and seeds together to break the seeds up a bit.
3.  Mix together the squash, salt and cardamom seed mix, sugar and fenugreek seeds (if using) in a large pan. Cover and then leave overnight. The next day the squash will be bathed in syrup.
4. Cook the apple in a pan with a splash of water until it collapses to a pulp.
5. Add the apple to the squash pan along with the rest of the ingredients.
6. Bring to the boil and simmer for about 40 minutes until the mixture is a thick, almost chutney consistency (it will thicken a bit more as it cools).
7. Spoon into sterilised jars and seal. Keep for at least a couple of weeks before using.
8. Store for up to six months in a cool dark place; this will keep for about a month in the fridge once opened.
Cooking equipment used in this video:
V Blade Mandoline Slicer (similar model): amzn.to/3hNUDzT
Tefal Everyday Induction Hob: amzn.to/38a0qwq
OXO Good Grips Y Peeler: amzn.to/3idjK0A
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