Squash Chutney

"She prepares her food in summer, and gathers her sustenance in harvest." (Pro 6, 8)

It might seem a bit odd to can squash chutney in June, but I couldn't pass up the opportunity when my greengrocer was clearing out his stock of winter squash at extremely discounted prices.  The recipe, an Indian take on Our Lady of the Resurrection Monastery's pumpkin chutney,  below made eight pints.  And just like Ma Ingalls, I had my Pious Man/sous chef chop the squash (not, however, with an ax)!

2 acorn squash, peeled, seeded and chopped
1/3 cup vegetable oil
2 shallots, minced
2 cloves of garlic, minced
1 t turmeric
2 t cumin seeds
2 t mustard seeds
2 t sambhaar
1 T fresh ginger, grated
2 pears, peeled and chopped
2 apples, peeled and chopped
1.5 cups sugar
1/4 cup rice vinegar or vermouth
1 T lemon juice
kosher salt to taste

Place squash in a dutch oven over low heat; cook covered until squash is al dente, about 15 minutes.  Remove lid and increase heat to medium.  Create a well in the middle of the pan; add oil and let heat a minute.  Then stir in shallots and cook until tender.  Stir in garlic and other spices; cook for 2 minutes.  Stir in fruit and cook a few minutes until juicy.  Stir in remaining ingredients except salt and and cook until thick and bubbly, about 20 minutes.  Add salt to taste. Can in a hot water for 15 minutes, according to manufacturer's instructions.