Ridged-Squash Chutney

1 tbs vegetable oil
2 tbs dried split and hulled black
lentils or yellow split peas
2 dried red Thai, serrano or cayenne chilies
2 large ridged squash, peeled or 2 yellow
summer squash (1/2 pound), peeled, cut into
1 inch cubes.
1/2 cup water
2 tbs chopped fresh cilantro
1 tsp salt
1 tsp black or yellow mustard seed

1. Heat oil in 6 inch skillet over medium-high
heat. Add lentils and chilies; stir-fry
30 to 60 seconds or until chiles blacken
and lentils are golden brown. Remove lentis
and chiles with slotted spoon, leaving
remaining oil in skillet; remove from heat.
2. Heat squash and water to boiling in 1 1/2 quart
sauce pan. Simmer uncovered 3 to 4 minutes or
until squash is tender; reserve any remaining
cooking liquid.
3. Place squash, reserved coooking liquid, lentil
mixture, cilantro, salt and lime juice in
blender. Cover and blend on medium speed until
smooth. Transfer to small bowl; set aside.
4. Heat reserved oil and mustard seed in same skillet
over medium-high heat. Once seed begins to pop,
cover skillet and wait until popping stops.
5. Pour hot oil mixture over chutney; mix well.
6. Tightly cover and refridgerate up to 2 weeks.