for 6 dl

a little	oil, for frying
500 g	squash (e.g. butternut), diced
1	red onion, finely chopped
1 tbsp	ginger, grated
2	red chilli pepper, deseeded, finely chopped
2 dl	coconut water
1 dl	water
4 tbsp	apple vinegar
5 tbsp	blossom honey
1 tsp	salt
1 tsp	Maizena cornflour
a little	water

How it's done

Heat the oil in a wide pan. Stir fry the squash and onion for approx. 2 mins., add the ginger and chilli pepper, stir fry briefly. Pour in the coconut water and water, cover and simmer over a low heat for approx. 5 mins. Add the cider vinegar and honey, season with salt, simmer for approx. 20 mins. Mix the cornflour with a little water, add to the chutney, bring to the boil. While still boiling hot, ladle the chutney into the clean, warmed jars, fill the jars to just below the rim, seal immediately.

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