Courgette and Damson Pickle

Ingredients:

• 400 g courgettes (approx 2-3 medium sized)

• 6 damsons

• ¼ tsp salt

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• ½ tsp fenugreek seeds

• ½ tsp black pepper

• ½ tsp chili powder (or more, to taste)

• 45 ml vegetable oil

• 2 cloves garlic, crushed

• ½ tsp turmeric

• 45 ml apple cider vinegar

• 10 g sugar (to taste - depending on the sweetness of your damsons)

Method

1. Slice the courgettes lengthways into 1cm strips and sprinkle generously with salt. Leave them to sit for 1 hour to remove excess water.

2. While the courgettes are resting, toast the mustard and cumin seeds in a dry pan until fragrant (about 1–2 minutes). Remove from the heat and grind them together with the fenugreek seeds, black pepper, and chilli powder using a spice grinder or pestle and mortar.

3. Warm the oil in a large frying pan over medium heat. While it heats, rinse / wipe off the salt from the courgette slices and pat them dry with kitchen paper. Cut the slices into a medium-small dice and add them to the pan.

4. Cook the courgettes, stirring occasionally, for about 10 minutes until they begin to soften. Add the crushed garlic after about 5 minutes.

5. Once the courgettes are soft and nearly cooked through, add the turmeric and stir to coat. Then add the small-diced damsons. Cook for another 1–2 minutes until the damsons begin to break down.

6. Add the ground spice mix, apple cider vinegar, and sugar. Stir well so the sugar dissolves and everything is evenly coated. Continue cooking for a further 3-5 minutes until the liquid has mostly evaporated and the mixture is thick and jammy.

7. Remove from the heat and allow to cool. Transfer to a clean jar and store in the fridge. It will keep for up to 3 months.

Made by Polly, the competition winner of BS3 Jammin’ 2025