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Super easy spicy courgette/zucchini chutney recipe
This quick and easy chutney is perfect for BBQ, curries, as a dip and on sandwiches and a cheeseboard too
Ingredients
- 350 g courgettes zucchini cut into 1cm pieces
- 1 onion medium-sized diced
- 2 garlic minced
- 1/2 tsp cayenne pepper
- 1/2 tsp ground ginger
- 1/2 tsp chilli powder
- 1/2 tsp sea salt
- 80 g granulated sugar
- 150 ml white wine vinegar
Instructions
- 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
Notes
Remember to let this mature a week before using
Nutrition
Calories: 460kcalCarbohydrates: 105gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 1226mgPotassium: 1211mgFiber: 6gSugar: 94gVitamin A: 1416IUVitamin C: 74mgCalcium: 109mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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