Courgette Chutney (or pickle)

Ingredients:

• 1 tsp vegetable oil
• 1 heaped tsp kalonji seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 200ml vinegar
• 200g jaggery or brown sugar
• 2 large courgettes chopped into chunks
• 20g ginger, sliced ( I like to add quite a lot of ginger)
• 1 large onion, sliced
• 1 tsp salt, or to taste
• 1 tsp chilli powder, optional

Preparation:

Heat the oil in a heavy pan and add the cumin, mustard and kalonji until they sizzle and become fragrant – this should only take a minute.
Add the onion, ginger, vinegar, jaggery (or sugar), chopped courgette and bring to a boil then leave to simmer stirring occasionally 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.