Squash chutney from Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (page 251) by Kirsten K. Shockey and Christopher Shockey

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • dinnermints on March 19, 2017

    This was just okay. I can't remember the name of the squash I used, but it was an heirloom variety that didn't have as much moisture in it as, say, a butternut squash. I made up a cup of brine to pour over it, since after a week, there still was hardly any brine.

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