Ginger and Marrow Chutney

If you find yourself in possession of a very large courgette (or lots of little ones), here's what I suggest you make.

Ginger and Marrow Chutney

Ingredients:
1.5 kg courgettes/marrows
250g chopped onion
3 minced garlic cloves
2 peeled, cored and chopped eating apples
600ml vinegar - white wine, cider, or a combination of the two.
300g brown sugar
up to 3 tablespoons chopped fresh ginger - about 3 thumbs - depending on how much you like ginger.
175 g raisins or sultanas


Method:
Before you start make sure that you have lots of clean jars with lids. Put them on an ovenproof tray. You will want to heat them a little before you put the chutney into them.
Peel, deseed, and chop marrow.
Place in a pan with everything except the sugar and raisins, and simmer for 30 mins.
If you haven't chopped everything up really small, now is the time to spot the big bits and make them smaller.
Add the sugar and raisins - and keep simmering. Now that the sugar is in, burning or sticking to the pan is more likely, so keep stirring regularly. Cook for 30-60 minutes more until it's thick.
Meanwhile, put the jars into the oven, and turn it on fairly low.
When you're happy that the chutney is thick enough, put it into the jars, and put the lids on them. Label and date.

The chutney will taste better if you wait a month before opening and eating it - store in a cool dark place. so it will be perfect for Christmas presents for your lucky friends!

Chutney time

We 'came by' a giant courgette - 2.5 kg, so this evening I made 2 kinds of chutney - Ginger and courgette, and a spicy Courgette and tomato chutney. I ended up with about 20 pots. I'll post the recipes I used if anyone is interested. And there's green tomato chutney to come...

August Harvesting

Just to note what is doing well in the garden at the minute, and what we are enjoying at the table.

Potatoes: Lots dug, and waiting to be used, lots more still in pots.
Courgettes: Producing steadily, but not in glut amounts. The round ones are especially good.
Squash - a few uchiki kuri, a crookneck, Anna Hubbard.
Runner beans: Keeping on top of them so far.
Dwarf French: Sharing with the slugs
Lettuce: Bitter and running to seed
Beetroot: Lovely and big - leaves yummy, roots mostly going into chocolate brownies
Onions: mostly harvested, eating lots
Shallotts: I have 1kg in a string bag for storage - don't think they will last too long, though.
Tomatoes:Lots of green ones - just a few ripening.
White turnips - pulled some today for my mother - await her verdict. I fancy them pickled....
Artichokes are still producing a bit, but the novelty has worn off. We are letting a few flower for the beautiful colour, and maybe the seeds will be viable.

Blueberries ripeing, and a few raspberies.

A little sunshine would go a long way...I suspect I might have a glut of something then...

My strategy on the onions and shallotts is to eat away at them,and have leeks and bunching onions for when they are all gone.

I'm trying not to buy any fruit or veg - so that part of the fridge is strangely empty. I think I'll have to crack and buy some carrots - they are miserable this year.