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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