I love it when recipes are concise and clear and work! This one for courgette chutney ticks all the boxes. It was so tasty that Dave and I had some straight away, and the rest was put into a jar to mature.
Head straight on to the Recipe For ♥ Courgette Chutney ♥
Dave and I have travelled overseas on a regular basis since 2008. Before that we did one trip together. And prior to Dave and I starting on our adventures, I had travelled a fair bit. I cannot count how many Schengen Visas I have had to apply for. Since 2003 they have alternated between the Italian and French embassies. The first three were done directly and since then we have had to go through an agency. I have never had any issues as the form itself is easy to complete. Just 3 pages plus supporting documents. There is a checklist of the documents you need, and the only request is that you submit them in the order on the list. So when I took Carli and Hannah in for their appointment I knew what to expect.
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I had completed the forms, sorted out the documents into their correct order and had duplicates of everything just in case. But, the first hurdle was the fact that the checklist they use is not the same one you download off their website. The requirements on their side are for certified copies of documents with the original stamp. And not copies of them. I found this strange as in the last 11 years I have always submitted photocopies for Dave and I. But at the agency handling The Netherlands Visas, this was not acceptable. It meant an hours drive back home, photocopying a whole stack of papers, and having them each certified. And then an hours’ drive back into town to start the procedure from scratch. Thankfully not all on the same day, but still, a total waste of my time. And all because they are not clear on the forms they give you.
Click on the links for conversions and notes.
Courgette Chutney
Ingredients
- 250 g courgettes, thickly sliced
- 7.5 mls fine salt
- 25 mls canola oil, divided
- 3.75 mls black mustard seeds
- 3.75 mls coriander seeds, lightly toasted
- 3.75 mls cumin seeds, lightly toasted
- 1.25 mls ground turmeric
- 1 small onion, peeled and thinly sliced
- 1 garlic clove, peeled and roughly chopped
- 10 g fresh root ginger, peeled and thickly sliced
- 75 mls apple cider vinegar
- 37.5 mls coconut sugar
Instructions
- Place the courgettes into a glass bowl and sprinkle the salt over them
- Gently toss to mix then cover the courgettes with baking paper
- Cover the bowl with a plate and set aside for 2 hours
- Place the courgettes into a colander and rinse with water to get rid of the salt
- Set aside to drain
- Place 15mls of the oil into a heavy based frying pan and heat over a medium temperature
- Add the mustard seeds and leave to cook until they begin to pop
- Put the coriander and cumin seeds into a pestle and mortar and grind until coarse
- Add them to the pan, together with the turmeric and cook for 1 minute
- Place the onion, garlic and ginger into a blender with the remaining oil
- Blitz to a paste then add to the pan and leave to cook for 5 minutes
- Stir often to prevent the mixture from catching
- Pat dry the courgettes and add them to the pan with the vinegar and sugar
- Stir until the sugar dissolves then reduce the heat and leave to simmer for 40 minutes, stirring occasionally
- Place the chutney into a sterilized glass jar and leave for 2 - 3 weeks before opening *
- Once open store in the fridge and use within 3 - 4 months
Notes
Inspiration published on Lavender and Lime November 4:
-
- 2018 – House of Spies
- 2016 – Kimchi
- 2015 – In My Kitchen November 2015
- 2011 – Pickled Garlic / Something Savoury Challenge: Presto Pasta Nights 239
- 2010 – Gooseberry Sauce
This chutney sounds very flavorsome!
It is so good!
I have heard a lot about Italian red tape from a friend too that finds it maddening! Sounds like it is the case with a few countries.
Funnily enough the Italian Visa has always been the easiest one to get 🙂
I love how you call them courgettes although they will always be small green zucchini in my brain. They are so tasty. I will have to try your spin though =) Thanks for the inspiration.
We also call them baby marrows here 🙂
As a rule I don’t put oil or garlic in my chutneys.. Coconut sugar sounds fantastic.. I have made courgette chutney from my garden produce and loved it.. 😉
They are so versatile 🙂
Terence also has problems getting visas. The requirements seem to have tightened this year. A great recipe, Tandy.
We never seem to have a problem, so I am hoping it stays the same 🙂
Lovely sounding recipe we love chutney’s here and a good way to use courgettes as we have quite a few at the moment. Visas are hit and miss here and sometimes a few trips backwards and forwards hoiwever much I prepare 🙂
I am hoping we never have the same issue again 🙂