Courgette Chutney
Thori Chutney Recipe
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 1 hr
A lovely chutney of spiced chunky courgette.
Hari says
I love cookin chutneys and experimenting with hot, sour and sweet flavours is so much fun. For me, a good chutney has to have a balance of strong flavours, a chilli kick to awaken the tastebuds and a twang of sweetness too.
I made this chutney one year when I was drowning in fresh courgettes from the allotment and had no idea what to do with them. This recipe works amazingly well with marrows too, so now there is no reason to say you have no idea what to do with a marrow.
This is a lovely warming, chunky chutney that's great with cheese as well as curry. It keeps for a good four to six weeks once opened, so it makes a really lovely personal gift for friends.
- Ingredients
- Method
- 1 tsp vegetable oil
- 1 heaped tsp kalonji seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried kashmiri red chillies
- 200ml vinegar
- 200g jaggery or brown sugar
- 3 courgettes or 1.5kg marrow, chopped into chunks
- 1 red chilli, chopped
- 4 cloves of garlic, sliced
- 20g ginger, sliced
- 2 onions, sliced
- 1 tsp salt, or to taste
- 1 tsp chilli powder, optional
Method
- Heat the oil in a heavy pan and add the cumin, mustard, kalonji, dried chillies until they sizzle and become fragrant - this should only take a minute.
- Add the onions, sliced garlic, ginger, chilli, vinegar, jaggery (or sugar), chopped courgette (or marrow) and bring to a boil then leave to simmer stirring occassionally until it gets to a thick consistency (about 45 minutes).
- Season with salt and chilli powder then stir to keep it from sticking.
- Put the chutney into a sterilised glass or pickling jar and leave to cool.
- Once cooled seal the jar and the chutney will keep for 4-6 weeks. Refrigerate once opened.
Served with
Serve with a chunk of fresh bread and cheese or as a condiment for your favourite curry.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 60 |
| Fat (g) | 1.1 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 11 |
| of which sugars (g) | 10 |
| Fibre (g) | 0.8 |
| Protein (g) | 1.6 |
| Salt (mg) | 0.33 |
This goes well with
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Comments
Comments (8)
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Hari Ghotra
Hi Dawn Yes you certainly can. Just be aware that the marrow will cook down quite a lot as it holds a fair amount of liquid. But yes you can use the left over marrow for this chutney. Please post a picture of you creations on the app. Thanks Hari
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Tony Heslop
What vinegar do you use and what are kalongi seeds-
Hari Ghotra
Hi Tony you can use just a malt vinegar and kalonji seeds are onion or nigella seeds. Hope this helps Hari
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Irene Swinkels
Oh I absolutly loe this one!!! Thanks a lot!-
Hari Ghotra
Nice to hear you have tried it and loved it - thanks for taking the time to comment too Hari
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Hari Ghotra
Hi Dan
I would say if you sterilise your jars decant, cool, lid the chutney will be fine for at least 3-4 months. Thanks Hari -
Dan
How long do you think this chutney keep unopened please?
Dawn
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