Courgette Chutney

Title:
Courgette Chutney

Yield:
1 Servings

Categories:
Condiment




Ingredients:





 1 1/2 lb Courgettes; thickly sliced


     2 tb Salt


     8 oz Chopped onion


     3    Cloves garlic; chopped


    12 oz Muscovado sugar


 1 1/2 pt Red wine vinegar


     8 oz Raisins


     1 tb Coriander seed; lightly


          -crushed


     2 tb Brown mustard seeds


     1 tb Fresh root ginger; peeled


          -and chopped


     2    Dried chillies






 From:    Anja Wolle 


 


 Date:    Tue, 16 Jul 1996 15:22:07 +0100


 Recipe By: Simone Sekers' Quick & Easy Preserves (1994)


 


 Sprinkle the courgettes with half the salt and leave to drain in a colander


 overnight. Next day, rinse, drain and pat dry.(I cut the courgettes a bit


 smaller at this stage - they tend not to break up during cooking). Put into


 a heavy pan with the onion, garlic, remaining salt, sugar, vinegar and cook


 gently for about 15 minutes, until the sugar has dissolved and the


 vegetables have softened. Add the raisins, spices, ginger and chillies,


 stir well and cook at a steady simmer for another 25 minutes or until


 mixture is thick, stirring frequently. (I tend to cook it longer than


 that). Take it out and stir half way through the cooling time. Put into


 warm dry jars.  Makes 3 medium (8oz-1lb) jars.


 


 Courgettes = Zucchini; muscovado sugar = very dark, sticky cane sugar, with


 a strong flavour


 


 Tested and typed by Anja Wolle


 


 NOTES : Serve this chutney with cold lamb, or with a lamb curry. It also


 makes a good glaze for roast shoulder of lamb, or a cornfed chicken. Just


 spoon over the roast about 20 mins before the end of cooking time.


 


 EAT-L Digest 15 July 96


 


 From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.