Sunday, 26 October 2014

From Cucumber to Chutney.

Tis surprising how long cucumbers will remain usable after picking. It is probably five weeks since I pulled the last of the crop and placed them in the cellar. Their skin is beginning to turn from green to yellow but the flesh is still firm.


If I am honest the weather for cucumber sandwiches with a refreshing snifter has slipped away for another year. Sad that. Anyhows I decided that I should convert the bulk of the cucumber store to chutney with the assistance of some of the apples that I had picked last weekend. I processed two boilings over the weekend. Cheese and chutney awaits after a month or two of maturing for the chutney. The ingredients for my savoury simmerings were as follows:


1 lb diced apple

4 lb diced cucumber, ( salted overnight)

2 oz raisins

6 oz sugar

2 small chillis - chopped

1 large onion diced

half ounce mustard powder

Half teaspoon ground ginger

One oz turmeric

1 oz salt

One and three quarters pints vinegar



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