Hubbard Squash Chutney

 

2 shallots, diced

1 T. grated ginger

1 T. ground garlic

1 T. ground Panch Puran (Bengali Five Spice)

1 tsp. ground coriander

½ cup white wine vinegar

4 cups roasted Hubbard squash

½ cup sunflower oil

Salt to taste

 

Cook shallots, spices, garlic, and ginger until fragrant and translucent. Add squash and vinegar; cook for 5–10 minutes, or until the squash starts to stick to the pan. Remove from heat and let stand for 10 minutes to deglaze. Transfer to a clean container and store in the refrigerator for up to . . . I don’t know. It’s never lasted more than a week!