Similar in style to an Indian lime pickle, this preserve gives amazing flavour to all those courgettes and marrows that are so abundant in summer.
Serves people
Method
- Cut courgettes finely (about the thickness of a one pound coin). Cover each slice with turmeric.
- Mix mustard, cumin, fenugreek, garlic and chillies in vinegar.
- Fry the courgette slices in oil until brown, then drain and set aside.
- Put spices and vinegar into oil and cook for ten minutes.Toss in courgettes and add sugar.
- Boil for 30 minutes.
- Stir in toasted sesame oil.
- Allow to cool and bottle the next day.
- Ready to eat after six weeks, should keep for at least a year.
Ingredients
2.5 kilo(s) large courgettes or marrows
20 grams turmeric (about 4 tsp)
20 grams ground mustard seeds (about 4 tsp)
30 grams ground cumin seeds (about 4.5 tsp)
50 grams garlic, mashed (about 3.5 tbsp)
20 grams ground fenugreek seeds (about 4 tsp)
30 grams ground dried chilli (about 4.5 tsp)
500 mL mustard oil (or substitute another flavourless cooking oil)
150 mL cider or wine vinegar
125 grams brown sugar
1 tablespoon(s) salt
1 tablespoon(s) toasted sesame oil to finish (optional)
Recipe from Carol Downie, tutor on our preserving courses.
