Indian style spiced courgette chutney

Indian style spiced courgette chutney 

Indian style spiced courgette chutney 

My Indian style spiced courgette chutney packs a punch with ginger, garlic and lots of chilli, plus a wonderful mixture of fragrant spices including mustard, turmeric, coriander, cumin, garam masala, star anise and kalonji (onion seeds). 

I think this might currently top my previous favourite courgette glut recipe for chocolate, courgette and coconut cake, as we seem to be eating this spicy chutney with everything!

I can recommend a spoonful or two with cheese on toast, curry and rice or just simply to top a fried egg. Delicious stuff! 

Inspired by an Indian style kasundi recipe - which is a traditional tomato chutney flavoured with mustard seeds and a blend of spices. I'll definitely be trying this recipe with tomatoes too - just swapping out the weight of courgettes for tomatoes when they are ripe and ready to use. 

The courgette glut recipe challenge continues. Watch this space for more recipes from the vegetable garden coming soon...

makes about 5 x 500g jars 

preparation time guide: 30 minutes 

cooking time guide: 60 minutes 

ingredients: 

2 kg coarsely grated courgettes

200g onion - roughly chopped

200g fresh ginger - peeled and roughly chopped 

1 head garlic - cloves separated and peeled 

5 long red dried Thai chillies (or to taste) 

200g sugar 

350ml apple cider vinegar 

2 tbsp hot mustard/mustard seeds 

1 tbsp cumin powder

1 tbsp onion seeds (kalonji) 

1 tbsp turmeric powder

1 tsp garam masala

1 tsp chilli powder

2 star anise

2 tsp salt 

4 tbsp vegetable oil

method: 

place the grated courgettes in a colander/sieve over a bowl. Sprinkle over the salt and leave to drain for about an hour.

add the vinegar to a blender with the onion, garlic, ginger and chillies and mix to a smooth paste

heat the oil in a pan then add the dried whole and powdered spices. Heat gently for a minute or 2 until fragrant - being very careful not to burn the spices. 

add the vinegar, onion, ginger, garlic and chilli paste to the spices and cook for about 10-15 minutes.

add the sugar and drained courgettes (discarding the liquid/adding to your compost patch), and continue to cook for about an hour over a low heat until thickened and a wooden spoon leaves a trail when pulled through the bottom of the pan. Remove the star anise. 

when the chutney is ready spoon carefully into cleaned and sterilised jars, seal and store in a cool, dark place. This chutney is ready to eat immediately. Store in the fridge when opened.

inspired and adapted from this recipe for tomato kasundi

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