Ways with Zucchini - Thori spiced chutney

Mid summer is the time when Zucchini plants go nuts and we’re overrun with fruit that turn into marrows at the drop of a hat, or sprinkle or rain.

This chunky spiced Zucchini chutney is a great way to use your excess produce and a super way to bring veggies into a daal meal, or lunchtime sandwich.

Zucchini don’t lose their shape when cooked with vinegar and sugar so it’s a nice chunky veg-full chutney that ca be a lovely reminder of summer veggies over autumn and winter.

High in water content Zuccini are great for vata and pitta types and naturally present in summer when the environment is dry and hot.

Spiced Zucchini chutney

1.5 kg zucchini - cut into chunks

2 onions

4 tbsp fresh ginger

2 tsp crushed garlic

1 large fresh red chilli (optional)

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp nigella seeds

2 dried kashmiri chillies (milder sweeter chilli)

1 tsp salt

200ml apple cider vinegar

150g soft brown sugar

method

  • Sterilise jars by washing in hot soapy water, rinsing and placing in 150 deg over for 20 mins

  • Prepare Zucchini and onions - chopping into chunks of your size preference

  • Dry fry seeds and chillies until mustard seeds pop

  • Add oil or a little water to saute onion, garlic and ginger + fresh red chilli if using

  • Add Zuccini, coating in spices

  • Add vinegar and sugar, season with salt

  • Cook on medium heat until it thickens and zucchini are sufficiently tender for your taste (add additional water IF required, but remember the zucchini will give out water as they cook

  • Bottle and seal - will keep for 3-6 months on the shelf, or up to a year if refrigerated

Jane HardcastleMoveWell