Squash, apple and date chutney

Method

1. Deseed the squash (peel them first if the variety you’re using has a tough skin) and cut the flesh into 2cm chunks. Core the apples and cut into similar sized chunks. Finely chop the onions and the dates. Put them all in a large preserving pan over a medium heat with the salt, spices and half the vinegar. Cook, stirring every now and then, until the fruit and veg release their liquid to get everything going. Reduce the heat to very low and cook for 1 hour, stirring every now and then, until everything is very soft.
2. Stir in the rest of the vinegar and the sugar. Continue to cook for 1½-2 hours until the chutney is really soft and thick. It’s ready when a wooden spoon dragged across the base of the pan holds a separated channel for a few seconds.
3. Decant into sterilised jars, cover with a wax paper disc and seal with vinegar-proof lids. Leave for at least 2 weeks at room temperature before eating, but ideally at least a month. It will keep unopened for 1 year in a cool dark place, but once opened store in the fridge and eat within a month.