Astrid and I are big fans of Courgettes (or Zucchini) and every year we have the same problem – what the hell do we do with all of them when they rush to harvest point. Battered and fried. Courgette and tomato lasagna. Courgette soup. Fresh sliced thin with lemon juice and black pepper.
Now, thanks to a wonderful book by Elaine Borish, we have hundreds of solutions. The book is called “What will I do with all those courgettes.” So at least you know it’s not a “50 Shades of Green” kinda book. A favourite recipe is for Courgette Chutney, a spicy little accompaniment to any hot or cold plate that will last from harvest to harvest if you freeze it in small quantities. I preserve ours in jars and it lasts forever anyway.This recipe borrows heavily from Elaine’s but with a few refinements of our own.
- 1kg (2lbs) courgettes
- 1.5kg (3lbs) tomatoes
- 700g (1.5lbs) onions
- 2 cloves garlic
- 600ml cider vinegar
- 1tsp each of salt, mustard and cayenne pepper
- 1 tbsp paprika (sweet or smoked to preference)
- 450g (1lb) brown sugar
- 110g 4(oz) of raisins or mixed dried fruit.
- Simmer all the ingredients in half the vinegar for about 20 minutes and then add the remainder of the vinegar and simmer low for about one and a half hours until the mix is rich and thick with no watery juices left.
- Then store it for a couple of weeks before eating. Fight the temptation to eat it too fresh. Get thee behind me Satan with your fresh Zucchini Temptress. I always use the classic Le Parfait jars which I get on line from Divertimenti.
I always use the classic Le Parfait jars which I get on line from Divertimenti. (click blue to find them).
So, if like us, you have loads of Courgettes, and you’re thinking “What do I do with all of them now?”, this chutney gives you one recipe, and soon there will be more. Enjoy.