Thori spiced chutney
Ways with Zucchini
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 of 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 can be a lovely reminder of summer veggies over autumn and winter.
High in water content, Zucchini are great for vata and pitta types and naturally present in summer when the environment is dry and hot.
Ingredients
- 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 a 150-degree oven 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 sauté onion, garlic, and ginger + fresh red chilli if using.
- Add zucchini, 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.
