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Chutney: Zucchini Chutney

Source of Recipe

Chef James


List of Ingredients

1 1/2 lb zucchini; thickly sliced
2 tb salt
8 oz chopped onion
3 cloves garlic; chopped
12 oz muscovado sugar (a dark, sticky cane sugar, with a strong flavour)
1 1/2 pt red wine vinegar
8 oz raisins
1 tb coriander seed; lightly crushed
2 tb brown mustard seeds
1 tb fresh root ginger; peeled and chopped
2 dried chillies



Recipe

Sprinkle the zucchini with half the salt and leave to drain in a colander overnight. Next day, rinse, drain and pat dry.(I cut the zucchini a bit smaller at this stage - they tend not to break up during cooking). Put into a heavy pan with the onion, garlic, remaining salt, sugar, vinegar and cook gently for about 15 minutes, until the sugar has dissolved and the vegetables have softened. Add the raisins, spices, ginger and chillies, stir well and cook at a steady simmer for another 25 minutes or until mixture is thick, stirring frequently. (I tend to cook it longer than that). Take it out and stir half way through the cooling time. Put into warm dry jars.


Makes 3 medium (8oz-1lb) jars.