Wednesday, 21 September 2016

Courgette Chutney 2016

September's vegetable glut has necessitated the unearthing of the large chutney making saucepan from the cellar. It hasn't been a great year for vegetables but the courgettes haven't objected to the lack of sunshine and the very temperate temperatures. I have been picking ten or twelve courgettes every week for the past couple of months. With the best will in the world this is a number that I can't consume as courgetti, stuffed or fried.

Today saw the third batch of 2016 courgette chutney being manufactured. The template receipe for today's culinary experiment came from the National Trust's, " Jams, Preserves & Chutneys." This tome was originally published with an asking price of £18.99 but it had been discounted to £6.00 by the time I purchased it from the shop at the Argory this summer. The original receipe had the grated rind of two oranges as an ingredient. With no oranges in the house I substituted lemons for oranges, (I have never found a gin that needs an orange!). With a large supply of apples available from the roadside tree I decided to add in a pound of diced apple. The quantity of courgette was also increased slightly. Accordingly the following were the ultimate contents of the saucepan. I should point out that the courgette was salted overnight and rinsed under cold water before being tipped into the saucepan.

4 lbs diced courgette

1.5 tablespoons of table salt

1 lb of chopped tomatoes

0.5 lb of chopped onions

1 lb of sultanas

1 lb diced Apple

grated rind of two lemons

2 lb granulated sugar

Half pint red wine vinegar

Half pint malt vinegar

2 teaspoons ground cinnamon.


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