We won’t be around much on the allotment during September, so I’m trying my hardest to get on with some food processing.
I am picking blackberries whenever I can because a batch of blackberry wine in the autumn has become a bit of a tradition.
Today I am making Seasonal Chutney – a great way to use up some of the plentiful pattypan squashes (instead of the courgettes in the recipe)
Here’s the full recipe:
“Makes 10-11 jars
1kg marrows, peeled and diced; or large courgettes, diced
1kg green tomatoes, peeled and diced
500g cooking apples, peeled, cored, diced
500g onions, peeled and diced
500g light soft brown sugar
600ml cider vinegar or white wine vinegar
2 tsp dried chilli flakes
A pinch of salt
For the spice bag
50g root ginger
2 tsp black peppercorns
1 tsp coriander seeds
1 Make your spice bag by tying up the spices in a 20cm square of muslin. Put this into a preserving pan with all the other ingredients and bring slowly to the boil, stirring occasionally. This will take a while as there will be lots in the pan, but don’t hurry it.
2 Simmer, uncovered, for 2½-3 hours – maybe more. You do not have to hover over the pan, but do keep an eye on it and stir regularly to prevent burning. It’s ready when it’s glossy, thick, rich in colour and well reduced – but with chunks of fruit and veg still clearly visible. It is thick enough if, when you d draw a spoon through it, the chutney part toreveal the base of the pan for a few seconds.
3 Pot while still warm in sterilised jar. Pack down with the back of a spoon to remove air pockets. Seal with vinegar-proof lids.”
My foodie son persuaded me to let it simmer for much longer, more like 5 hours – by which time it was thick, glossy and very tasty… and only amounted to 6 and a half pound jars. Not too late to make a second batch.
For other recipes see the full article: https://www.theguardian.com/lifeandstyle/2013/oct/05/chutney-recipe-making-veg-garden