Hot Curry Squash Tacos

Instructions

1. In a saucepan over medium heat, combine the brown sugar, the ketchup, 1 cup of water, the apple cider vinegar, the Patak’s® Hot Curry Spice Paste, the Worcestershire sauce and the salt Let simmer for 30 min and set aside. 
2. Pickle the red onion by placing the slices in a mixture containing the rice wine vinegar, the remaining 1 cup of water, the white sugar and the salt. Let sit for 30 min and drain. 
3. Blanch the squash by cooking it in boiling water for 4 to 6 min then transferring it to a cold-water bath. 
4. Grill the squash on medium-high heat on each side for 2 to 3 min. Brush with the marinade. 
5. Combine the pineapple and the Patak’s® Sweet Mango Chutney in a mixing bowl. 
6. Warm the tortillas on the barbecue. 
7. Build tacos and garnish to taste.