You will need
Place the cubed butternut in a saucepan. Add water. Boil with lid on for 10 minutes. Add the cider vinegar, sugar, Chilli & Garlic Seasoning, Vegetable Spice and mustard seeds. Boil open for ± 5 minutes until sauce is reduced and syrupy and butternut is tender.
Sterilise clean glass bottles with boiling water.
Spoon the butternut into the glass jars and close tightly. Turn the jars upside down to sterilise the lids. Store in the fridge.