It seems that July and August are famous in gardening circles for the regular gluts of vegetables - one year I had more runner beans than I could give away. This year I have had a glut of courgettes, in two varieties - the more common green ones and the less familiar yellow variety.
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| Allotment chutney ready to be stored |
I trawled the internet for suitable recipes and found a couple of chutney recipes that I cobbled together in to one that I have titled 'Allotment Chutney' you should be able to add or substitute other vegetables if you want:
I used
- just under 1.5 kg courgettes
- 1 kg tomatoes
- Handful of runner beans
- 4 onions
- 4 eating apples
- 350g sultanas
- 500 ml cider vinegar
- 400 g demerara sugar (or any other brown sugar should do)
- 1 tablespoon mixed spice
- 1 cinnamon stick
- 2 tablespoons mustard seeds
- 1 teaspoon salt
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| The raw ingredients... |
Directions
- Wash and chop the courgettes, beans, and tomatoes (no need to peel the tomatoes)
- Skin and finely chop the onions
- peel and roughly chop the apples and cover with a little water and lemon juice to stop them going brown
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| Everything chopped and ready to go in the pan |
- Add the vinegar, sugar and spices to a preserving pan and heat, stirring, until the sugar has dissolved
- Add all the other ingredients, including the water/lemon juice that the apples were covered with
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| All in the pan |
- Bring to a simmer then leave on the heat for 3-4 hours until the mixture has darkened and thickened, stirring occasionally with a wooden spoon/spatula
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| Simmering |
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| After 4 hours! |
- Pour the chutney into clean sterilised jars whilst still hot and seal
- Leave in a cool dark place for at least a month before using.
It is very difficult to leave something for a month that smelled so great during cooking, but I am putting the jars in the garage to avoid temptation and will report back in a month or so when I remember to open a jar.
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