Carol's Marrow Pickle

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.

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)

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.

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.