- 1 tsp vegetable oil
- 1 heaped tsp kalonji seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried kashmiri red chillies
- 200ml vinegar
- 200g jaggery or brown sugar
- 3 courgettes or 1.5kg marrow, chopped into chunks
- 1 red chilli, chopped
- 4 cloves of garlic, sliced
- 20g ginger, sliced
- 2 onions, sliced
- 1 tsp salt, or to taste
- 1 tsp chilli powder, optional
- Heat the oil in a heavy pan and add the cumin, mustard, kalonji, dried chillies until they sizzle and become fragrant - this should only take a minute.
- Add the onions, sliced garlic, ginger, chilli, vinegar, jaggery (or sugar), chopped courgette (or marrow) and bring to a boil then leave to simmer stirring occassionally until it gets to a thick consistency (about 45 minutes).
- Season with salt and chilli powder then stir to keep it from sticking.
- Put the chutney into a sterilised glass or pickling jar and leave to cool.
- Once cooled seal the jar and the chutney will keep for 4-6 weeks. Refrigerate once opened.
Serve with a chunk of fresh bread and cheese or as a condiment for your favourite curry.