This is an excellent recipe for using up a glut of courgettes or marrows. It is easy to make and tastes fantastic.
If stored in a cool, dark place it will keep for many months so you can still enjoy your summer harvest throughout the year.
Marrows or over grown courgettes tend to release more water so the chutney may need cooking down a little longer.
INDIAN SPICED COURGETTE CHUTNEY
Makes a 500g jar
600 g courgettes or marrow, peeled and diced (for marrows remove the seeds before weighing)
4 cardamom pods
½ teaspoon salt
200 g sugar
½ teaspoon fenugreek seeds (optional)
1 large apple, peeled, cored and grated
2 fat garlic cloves, thinly sliced
50 g fresh ginger, peeled and grated
½ teaspoon red chilli flakes (optional)
½ teaspoon turmeric powder
1 teaspoon mustard seeds
100 ml vinegar
Juice of 1 lime or lemon
1 teaspoon nigella (onion) seeds
The day before you make the chutney, place the courgettes in a large non-reactive saucepan.
Bash the cardamom pods in a mortar and pestle or with the flat side of a knife to split them open. Remove the seeds and add them to the courgettes along with the salt, sugar and fenugreek seeds (if you are using them) Cover and then leave overnight. The next day the courgette will be bathed in syrup.
Add the rest of the ingredients to the pan.
Bring to the boil and simmer for about 40 minutes until the mixture is a thick, almost chutney consistency (it will thicken a bit more as it cools).
Spoon into sterilised jars and seal. Keep for at least a couple of weeks before using.
Store for up to six months in a cool dark place; this will keep for about a month in the fridge once opened.