Quick Pickled Courgettes
15m prep 5m cook 20m ready
Quick pickled courgettes with Indian spices, perfect as a tangy side or condiment. Serve immediately or refrigerate for deeper flavor.
Ingredients
- 3/7 cups vegetable oil
- 1 tsp nigella seeds
- 1/2 tsp fenugreek seeds
- 3 clove garlic sliced
- 1 long red chilli chopped
- 1/4 tsp ground turmeric
- 1/2 tsp asafoetida/hing
- 2 large courgettes/zucchini cut into small batons
- 2 tsp salt
- 1 tsp sugar
- juice of 3 lemons
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 803 mg
- Iron: 9.75 mg
- Magnesium: 126 mg
- Phosphorus: 669 mg
- Potassium: 1974 mg
- Zinc: 4.99 mg
Let's Cook
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Step 1.
Heat the vegetable oil in a wide, non-stick frying pan over medium heat. When hot, add the nigella seeds and fenugreek seeds and let them sizzle for about 30 seconds until fragrant.
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Step 2.
Add the sliced garlic, chopped red chilli, ground turmeric, and asafoetida to the pan. Cook, stirring constantly, for 2 minutes, then remove the pan from the heat.
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Step 3.
Place the courgette batons in a heatproof bowl. Pour the spiced oil from the pan over the courgettes. Add the salt, sugar, and lemon juice, and stir until everything is well combined.
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Step 4.
Taste the pickled courgettes and adjust seasoning if needed. Let the mixture cool completely to room temperature.
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Step 5.
The pickles can be eaten immediately, but for best flavor, transfer them to a sterilized 1-liter jar, seal, and refrigerate for 1–2 days before serving. They will keep in the fridge for up to one week.
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