hello all
this recipe is from the River Cottage cookbook under the title River Cottage Chutney it keeps for ages and is a good use of big courgettes. so here goes
1kg Marrow or overgrown courgettes diced
1kg tomatoes (ripe or unripe)
500g sultanas
500g soft brown sugar
500g apples (either cooking or not too sweet)
400ml white wine vinegar
500g Onions chopped
3 finger chillies chopped finely(optional)
pinch of salt (personal Pref )
for the spice bag
12 cloves
2 tsp coriander
fresh ginger couple of pieces.
first make up the spice bag by placing the ingredients in an old piece of tea towel or cotton and tying the top with string.
Place all the other ingredients prepared as stated in a large pan or preserving pan.
Bring to the boil to dissolve the sugar and once boiling reduce to a simmer
Continue to simmer till the vinegar is pretty much absorbed and the veg is tender approx -3 hours stirring occasionally
while the chutney is cooking warm some clean jars in a hot oven to sterilise
Once cooked,discard the spice bag and place the chutney in the jars and cover with lids
Leave to mature in a dark cool place for 2-3 months label and date once cooled
Enjoy
tip - i have made this recipe several times and at the end of cooking have blitzed it briefly with a hand blender to give a smoother chutney
slooky
this recipe is from the River Cottage cookbook under the title River Cottage Chutney it keeps for ages and is a good use of big courgettes. so here goes
1kg Marrow or overgrown courgettes diced
1kg tomatoes (ripe or unripe)
500g sultanas
500g soft brown sugar
500g apples (either cooking or not too sweet)
400ml white wine vinegar
500g Onions chopped
3 finger chillies chopped finely(optional)
pinch of salt (personal Pref )
for the spice bag
12 cloves
2 tsp coriander
fresh ginger couple of pieces.
first make up the spice bag by placing the ingredients in an old piece of tea towel or cotton and tying the top with string.
Place all the other ingredients prepared as stated in a large pan or preserving pan.
Bring to the boil to dissolve the sugar and once boiling reduce to a simmer
Continue to simmer till the vinegar is pretty much absorbed and the veg is tender approx -3 hours stirring occasionally
while the chutney is cooking warm some clean jars in a hot oven to sterilise
Once cooked,discard the spice bag and place the chutney in the jars and cover with lids
Leave to mature in a dark cool place for 2-3 months label and date once cooled
Enjoy
tip - i have made this recipe several times and at the end of cooking have blitzed it briefly with a hand blender to give a smoother chutney
slooky
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