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4 lb (1.8 kg) courgettes, chopped small (& skinned if they're big tough ones)
2lb 8oz (1.1 kg) ripe or green tomatoes, halved (I used PW French Blacks)
2lb 8oz (1.1 kg) onions, sliced
2lb 8oz (1.1 kg) brown sugar
2 tbsp ground ginger
2 tbsp mustard seeds
2 tsp black pepper
2 pints vinegar
2 heads of garlic, crushed
handful of sultanas
1 tbsp cayenne pepper (I used smoked paprika)
2 tbsp chilli seeds/flakes, or fresh chillies to taste
2 tsp salt
17 sterilised jars*
Put all ingredients in a maslin and bring slowly to the boil, stirring now and again. Pick out the tomato skins as they float to the surface (but it's easier if you skin them first).
Simmer for about 6 hrs (stirring every half hour or so) until well thick.
Pour into sterilised jars ~ I've kept chutney for 3 yrs okay, it'll probably keep even longer than that
* I filled 17 assorted jars, sized from pesto to Bonne Maman
Yes, I always find that the time that recipes claim to cook chutney is woefully out - the first time I did some I ended up turning it off, covering and going to bed so that I could fire it up for a few more hours the next day . Oh and I was confused about the courgette seeds bit too although suppose if you let them get big them you do get some.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
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