|1½ pounds||Courgettes; thickly sliced|
|8 ounces||Chopped onion|
|3||Cloves garlic; chopped|
|12 ounces||Muscovado sugar|
|1½ pint||Red wine vinegar|
|1 tablespoon||Coriander seed; lightly crushed|
|2 tablespoons||Brown mustard seeds|
|1 tablespoon||Fresh root ginger; peeled and chopped|
From: Anja Wolle <A.C.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, .
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