Courgette Chutney
This is great accompaniment to slow cooked beef
Makes enough for: 1 batch 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
Method
- 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
* you can leave the chutney for up to a year before opening. See this post on how I sterilize my glass jars.