Courgette Chutney with Warm Spices
This courgette chutney with warm spices is fragrant and full of aromatic flavours, turning a simple glut‑busting preserve into something that goes with so many dishes.
Servings: 6 Jar
Calories: 330kcal
Equipment
- Large heavy-based pan/preserving pan
- 6 sterilised jam jars
Ingredients
- 1 kg courgettes sliced - a mix of green and yellow is good
- 200 g apples diced
- 400 g onions sliced
- 3 garlic cloves chopped
- 50 g fresh ginger chopped
- 1 red chilli deseeded and chopped
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 50 ml light oil
- 2 tsp black mustard seeds
- 1 tsp ground turmeric
- 2 tbsp sea salt
- 300 ml white wine vinegar
- 250 g light soft brown sugar
Instructions
- Clean the courgettes, remove the ends, slice in halve lengthways, and then slice into half moons roughly 0.5 cm thick. Peel the apples and cut into approximately 1 cm cubes. Set aside.
- Roughly chop your onion, garlic, chilli and ginger. Add to a blender and blitz until you have a rough paste.
- Toast the coriander and cumin seeds in a dry pan for 3-4 minutes until fragrant - shaking the pan a couple of times. Grind in a spice grinder or pestle and mortar.
- Heat the oil in a large heavy-bottomed pan/preserving pan. Sprinkle in the mustard seeds and cook until you hear them popping. Add your toasted and crushed coriander and cumin seeds, teaspoon of ground turmeric, and finally your paste of onion, garlic, chilli and ginger. Stir frequently for 5-6 minutes to cook.
- Add your diced courgette and sea salt to the mixture. Stir and cook until the courgette is beginning to lose its raw look - around 5 minutes - then pour in the vinegar and the sugar.
- Bring the mixture to a bubbling simmer and cook for 1 hour. Stirring now and then to ensure it doesn't stick to the bottom of the pan. The chutney should be thick, and the liquid reduced by half.
- Using a ladle and funnel (this is much easier and a lot less messy), add the chutney to your sterilised jars, pushing the chutney down to ensure there are no air pockets.
- Seal the jars, label and date them, and leave in a cool dark place for 3-4 weeks to allow the flavours to develop. The chutney will keep like this for a year. Once opened, keep in the fridge and use within 4 months.
Notes
- To sterilise your jam jars, ensure they are completely clean, and place them in an oven at 160° C for 15 minutes.
- Store is a cool, dark place, for 3-4 weeks before eating the chutney
- Once opened, store in the fridge and consume within 4 months.
- The chutney will keep in sealed jars, in a cool and dark place, for a year.
- Note that the nutrition values are per jar.
Nutrition
Calories: 330kcal | Carbohydrates: 61g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 2361mg | Potassium: 745mg | Fiber: 4g | Sugar: 52g | Vitamin A: 433IU | Vitamin C: 49mg | Calcium: 102mg | Iron: 2mg