Subj : Hot & Spicy Zucchini Chutney
To : All
From : Ben Collver
Date : Tue Dec 05 2023 12:00:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot & Spicy Zucchini Chutney
Categories: Chutneys, Indian
Yield: 4 Jars
1 tb Cumin seed
1/2 tb Coriander seed
10 Cardamom pods; seeds only
1 1/2 kg Zucchini; peeled, fine dice
2 Cooking apples; peeled,
-cored, fine dice
2 md Onions; chopped
250 g Sultanas; whole or chopped
2 Chiles; up to 4; minced
1 Garlic head; peeled,
-minced
20 g Fresh ginger; minced
1/2 tb Nigella seeds
3 ts Dried chilli flakes
2 ts Salt
1 ts Ground turmeric
900 ml Vinegar
175 g Sugar
Preparation time: 30 minutes Cook time: 1 hour 45 minutes Total time:
2 hours 15 minutes
Put the cumin, coriander and cardamom seeds in a small frying pan and
put over moderately high heat.
Stir regularly until toasted and fragrant.
Remove from the pan and lightly crush using a pestle and mortar or
with a rolling pin.
Put all the ingredients, including the toasted spices BUT NOT THE
SUGAR into large, wide saucepan.
Bring to a boil then turn down the heat and simmer until the zucchini,
apples, and onions are soft, 20-30 minutes.
Take the saucepan off the heat.
Optional:
For a less chunky consistency, lightly break down with a potato
masher.
While it's simmering:
Wash 4 jars and their lids in hot soapy water, rinse and drain them.
Preheat your oven to its lowest setting.
Add the sugar and stir until dissolved.
Put the saucepan back on the heat and bring to a boil.
Continue to cook, uncovered and stirring regularly (careful: it may
splutter!), until there’s no loose liquid when a wooden spoon is
drawn across the bottom of the pot (approximately 1 hour).
While the chutney's cooking:
Put the prepared jars and lids onto a baking tray and place in the
preheated oven. Turn off the oven when the jars are hot, but leave
them inside until you're ready to pot the finished chutney.
Tip: Before potting up, taste the chutney and add more chilli flakes
if you want it hotter (remember that flavours will mellow as it
matures).
Pot the chutney into clean, warm jars. Protecting your hands with a
cloth, immediately put on the lids and leave to cool.
When cold, tighten the lids a little more if possible, label and
leave to mature for 6-8 weeks. See Recipe Notes on checking for an
airtight seal.
Should keep for at least a year in a dark, cool place.
Recipe Notes:
When the jars of chutney are completely cold, check for an airtight
seal by pressing down in the centre of the lid.
If the center does not pop back up then you have an airtight seal. If
the center pops back up then you have 2 options:
Store the chutney in the fridge and use within 7-10 days.
Re-boil the chutney and prepare the jars and lids as before. Pot up
again while the chutney and jars are hot. Test for an airtight seal
as above when cold.
Recipe by Lynn
Recipe FROM:
<
https://moorlandseater.com/hot-spicy-courgette-chutney/>
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