Curried Courgette Chutney Food

SUPER EASY SPICY COURGETTE/ZUCCHINI CHUTNEY RECIPE

Steps:

• Put all ingredients into a high sided non reactive pan and heat gently to dissolve the sugar
• Raise the heat till boiling then lower a luittle so it is bubbling but not going mad in the pan
• Leave for about 45 minutes, stirring occasionally to make sure it doesn't stick
• The chutney is ready when you can drag a wooden spoon through and it leaves a clear trail on bottom of the pan
• ladle into sterilised jars and set aside in cool cupboard for a week to mature and allow flavours to blend

COURGETTE & TOMATO CHUTNEY

Steps:

• Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.
• Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
• To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
• Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.

COURGETTE CURRY

Steps:

• Trim the ends of the courgettes, halve them lengthways and, using a teaspoon, scrape out the watery seeds in the centre (it's fine if you don't get all of them). Roughly slice the courgette halves, then roughly chop the seeds and reserve for later.
• Heat 2 tbsp oil in a large frying pan over a medium heat and fry the sliced courgettes until golden, about 8-10 mins. Remove from the pan, leaving the oil behind, then add the onion and a further tablespoon of oil if necessary, along with a good pinch each of salt and pepper. Fry for 6-8 mins until soft and just starting to turn a light brown, then tip in the chillies, ginger and garlic, and cook for 2 mins until starting to soften. Stir in the spices and cook for another 30 seconds.
• Scatter in the chickpeas and pour in the tomatoes, coconut milk and reserved courgette seeds. Simmer over a medium-low heat for 10 mins before adding the courgettes back to the pan and cooking for a further 8-10 mins. Serve with basmati rice and sides of your choice.

ZUCCHINI CHUTNEY

Steps:

• Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. , Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.