Makes approximately 1kg of chutney
Cut the squash into 2cm pieces. Heat the rapeseed oil in a large pan and add the onions, ginger, mustard seeds and cumin seeds. Fry on a gentle heat for 5 minutes, stirring occasionally, until soft but not browned.
Add the squash and the rest of the ingredients and bring to the boil. Reduce the heat and simmer gently, uncovered, for about 45 – 60 minutes or until the chutney has thickened.
Serve warm, or seal in sterilised jars. The chutney can be stored in a cool, dry place for up to 6 months.