Quick Squash Skin Chutney
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Sweat off the onion with oil for about ten minutes until soft.
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Add the squash, ginger and chilli and continue to stir for five minutes.
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Add mustard and cumin seeds, along with the cinnamon stick, and heat for a few minutes to release their aroma.
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Add the remaining ingredients with 500ml of water or beer (a pumpkin ale would be fantastic for this recipe).
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Bring to the boil and leave to simmer gently for one and a half hours, stirring every now and again until it's nice and thick.
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Take out the cinnamon stick and transfer to a sterilised jar. Leave to cool in the jar and allow to mature for a couple of weeks.
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