Sunday, October 28, 2012


Since we have been eating adai for breakfast for the past six months, I have started to make chutney to go with it. The first time I made this I used a big tromboncino squash and it came out really well. This time I used delicata, both of which can be eaten with the skin on, this helps give the chutney a little more texture. If you use a winter squash you will need to peel the whole thing. You can also use other things as the main: mangoes, zucchini, eggplant, anything that is similar in texture and cooking time. You can also adjust the seasonings to what suits your palate, we like ours spicy and very seasoned.

squash, onions, garlic, ginger, jalapeno, oil, sugar, salt, and indian spices

whoops! I forgot raisins and vinegar

chop your onions, mince your garlic, ginger, and jalapenos

saute the onions and ginger in lots and lots of oil

seed, and chop your squash, you can also peel some of it

add raisins, jalapenos, and garlic

then stir in squash and spices (tumeric, cumin,cinnamon, garam masala, pepper, coriander, sugar, salt)

cook with the spices a few minutes then add vinegar

let barely simmer for an hour or two

once all the flavors have cooked in, you can mash some of it with a spoon, leaving some chunks

either freeze for later or refrigerate to use within two weeks.

Next time I am going to try mangoes!

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