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Hot & Spicy Courgette Chutney

A great way to use homegrown courgettes or marrow, this chutney with Indian-inspired flavours is lovely with curries, pakora, yogurt and poppadoms as well as cheese and biscuits.

Course Preserve, Chutney, Cheese
Cuisine British, Vegetarian, Vegan, Indian inspired, plant-based, World
Keyword preserves, preserving
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 4 medium jars
Author Moorlands Eater

Ingredients

  • 1 tbsp cumin seed
  • 0.5 tbsp coriander seed
  • 10 cardamom pods seeds taken out and hulls discarded
  • 1.5 kg courgettes or marrow (weight before preparing) peeled, deseeded if necessary, diced small
  • 2 cooking apples peeled, cored, diced small
  • 2 medium onions peeled, roughly chopped
  • 250 g sultanas left whole or roughly chopped
  • 2-4 chillies finely chopped (seeds in or out as preferred)
  • 1 head garlic peeled, finely chopped or grated
  • 20 g ginger root peeled, finely chopped or grated
  • 0.5 tbsp nigella seeds
  • 3 tsp dried chilli flakes
  • 2 tsp salt
  • 1 tsp ground turmeric
  • 900 ml vinegar e.g. white or red wine, cider or distilled vinegar
  • 175 g sugar

Instructions

  1. Put the cumin, coriander and cardamom seeds in a small frying pan and put over moderately high heat.

    Stir regularly until toasted and fragrant.

    Remove from the pan and lightly crush using a pestle and mortar or with a rolling pin.

  2. Put all the ingredients, including the toasted spices BUT NOT THE SUGAR into large, wide saucepan.

  3. Bring to a boil then turn down the heat and simmer until the courgette or marrow, apples and onions are soft (20-30 min).

    Take the saucepan off the heat.

    Optional: for a less chunky consistency, lightly break down with a potato masher.

    While it's simmering

    Wash 4 jars and their lids in hot soapy water, rinse and drain them. Preheat your oven to its lowest setting.

  4. Add the sugar and stir until dissolved.

  5. Put the saucepan back on the heat and bring to a boil.

    Continue to cook, uncovered and stirring regularly (careful: it may splutter!), until there’s no loose liquid when a wooden spoon is drawn across the bottom of the pot (approx. 1 hour).

    While the chutney's cooking

    Put the prepared jars and lids onto a baking tray and place in the preheated oven. Turn off the oven when the jars are hot, but leave them inside until you're ready to pot the finished chutney.

  6. Tip: before potting up, taste the chutney and add more chilli flakes if you want it hotter (remember that flavours will mellow as it matures).

    Pot the chutney into clean, warm jars. Protecting your hands with a cloth, immediately put on the lids and leave to cool.

  7. When cold, tighten the lids a little more if possible, label and leave to mature for 6-8 weeks. See Recipes Notes on checking for an airtight seal.

    Should keep for at least a year in a dark, cool place.

Recipe Notes

When the jars of chutney are completely cold, check for an airtight seal by pressing down in the centre of the lid.

If the centre does not pop back up then you have an airtight seal. If the centre pops back up then you have 2 options:

  1. Store the chutney in the fridge and use within 7-10 days.
  2. Re-boil the chutney and prepare the jars and lids as before. Pot up again while the chutney and jars are hot. Test for an airtight seal as above when cold.