Spiced Cucumber and Lemon Chutney
This spiced cucumber chutney is a brilliant way to use a glut of garden cucumbers. Peeled and cooked down with lemon, ginger, and aromatic spices, it transforms into a glossy preserve that’s both sweet and tangy.
Ingredients
- 1 kg cucumbers peeled, deseeded, and finely chopped
- 2 onions medium, finely chopped
- 2 cloves garlic crushed
- 2 tbsp fresh ginger grated
- 2 lemons zest & juice
- 250 g soft light brown sugar
- 300 ml cider vinegar
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 0.5 tsp chilli flakes or more if you like it hot
- 1 tsp salt
Instructions
- Peel, deseed, chop, and salt the cucumbers (1 tsp). Leave 30 minutes, then pat dry. Chop finely or pulse briefly for a coarse texture.
- Heat 2 tbsp oil and cook the onions for 8–10 minutes until soft.
- Stir in garlic, ginger, mustard seeds, fennel, turmeric, cumin, and chilli flakes; cook 1–2 minutes until fragrant.
- Add cucumbers, lemon zest and juice, sugar, and vinegar. Stir until the sugar dissolves.
- Simmer gently, uncovered, for 45–60 minutes, stirring often.
- Check consistency: the chutney should cling to a spoon without excess liquid. If it seems loose, keep simmering until thickened.
- For a smoother chutney, pulse with a stick blender, or leave chunky.
- Ladle into sterilised jars, seal, and cool. For best flavour, mature 2+ weeks before using.
Notes
- Heat Level – Adjust the chilli to taste: add fresh green chillies for extra spice, or leave it out for a milder preserve.
- Spice Mix – Try adding nigella seeds, fenugreek, or even a cinnamon stick for a different flavour profile.
- Storage – Store sealed jars in a cool, dark place for up to 12 months. Once opened, keep in the fridge and eat within 4–6 weeks.