It’s the middle of August and there is an inevitable glut of courgettes in the garden. This year I have grown a yellow variety, that are delicious, and have thin tender skins. So here is a variation on my rhubarb chutney recipe. Use the same quantities as before, but instead of rhubarb, use courgettes. (I included one Bramley Apple with the chopped courgettes)
1 1/2 lb chopped courgettes (including one bramley apple)
1 1/2 lb Demerara sugar
1 pt vinegar
1 Small chopped onion
3 cloves chopped garlic
1 desertspoon each cinnamon, ground ginger, salt.
1/2 desertspoon chilli powder
Bring to the boil in a large heavy bottomed pan. Reduce to a gentle boil and set your timer for 1 hour. Stir occasionally. When done, the chutney is darker but you can still see chunks of courgette. A wooden spoon drawn through the pan will leave a path for a split second!
Bottle in sterilised jars.
This is a nice sweet chutney, delicious with cheese.
Use a large heavy bottomed pan to prevent burning and to prevent splashes and overflows.
Chutney thickens more as it cools. Don’t overlook it or you will end up with toffee!