We are searching data for your request:
When your allotment overflows with courgettes or marrows like mine does, this is a brilliant chutney to make. Everyone I've ever served it to loves it.
Durham, England, UK
574 people made this
Can this be stored like normal chutney in a jar in a dark cupboard for a year plus?-13 Sep 2010
This is a fantastic courgette chutney recipe! It's great for using up that glut of courgettes. I followed to the letter, just adding half of a red pepper, finely chopped, for some nice flecks of colour. I also found that I needed to cook for more like 90 minutes to reach the right consistency. This chutney is fab for sandwiches, with roasted meats, pork chops, with cheese... the list goes on! Thanks Margaret!-05 May 2011
Altered ingredient amounts.I added just half of a red pepper, finely chopped, for some nice flecks of colour. I also found that I needed to cook for more like 90 minutes to reach the right consistency.-05 May 2011
We were talking about pickles and chutney at Goresbridge Community Garden this morning and I was reminded of this delicious chutney recipe that I made last year. It was passed on to me by Yvonne Carty from Hey Pesto .
Easy to throw together, it makes a great accompaniment to salads, eaten with crackers or even on the side with a chilli or curry.
Because we had/have so many courgettes the quantities given below will make a lot of chutney so make sure you have several sterilised jars ready or reduce the amount of ingredients.
To make this chutney you just need a large saucepan with a lid* as well as a chopping board* and knife*.
If you are planning to store your chutney for longer than 5-7 days you&rsquoll need some glass jars that can be properly sealed eg kilner jars*.
You can also use a spice bag* if you wish, so that you can remove the whole spices. I usually leave mine in.
You only need four ingredients. Courgettes / zucchini (or one large marrow), lemons, fresh ginger root and jam sugar.
The recipe here is for a medium heat version but you could add 15g to 20g more ginger if you are a ginger fiend !
A couple of tea plates placed in the fridge before you start making the jam
A preserving pan or a wide heavy bottomed stock pot/large pan
Sterilise your jars shortly before they are to be used and make sure they are dry. This minimises time in which the jars might pick up new bacteria and ruin your jam.
I like to sterilise jam jars in the microwave. Simply clean them as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power. Remember the jars will be very hot, so remove with care.
Alternatively, wash jars in the dishwasher on a hot cycle.
Always sterilise more jars than you think you will need.
So sticking with our theme of cooking what we are getting out of the garden currently, this week’s recipe is Melissa’s Courgette Chutney. However, really what we are using at the moment are Marrow now as they have grown so large…
This recipe is so simple! All it requires is courgette/marrow and six other staple pantry ingredients – onion, curry powder, turmeric, salt, vinegar and brown sugar. Amounts are dependent on the amount of marrow you have available and subject to taste.
Melissa starts by roughly cutting 5 brown onions and three marrows into cubes. The onion and marrow is salted and left overnight, giving the salt time to draw the moisture out of the marrow.
The next day, rinse the salt off before placing the marrow and onion into a large pot along with 2 cups of vinegar, 1 cup of brown sugar, 1 cup of water and a heaped table spoon of curry powder and turmeric. Bring to the boil, and then simmer for about an hour uncovered while the chutney reduces and thickens.
Will store in jars refrigerated for about 3 weeks.
Our chefs are easy to please
Chop roughly into cubes and salt overnight
Lovely served alongside a quiche or in a sandwich
Position at River Valley: Managing Director and Senior River Guide
Rafting or Horse Trekking Guide: River Guide
Hometown/Country: Born and grew up in New Plymouth, but have lived around Taihape, New Zealand since 1978
Background: University drop out (politics and history), worked on gas pipelines, drove big tractors, sheep shearer for a number of years, forestry worker for a little while, raft guide since 1986. Mostly guiding on the Rangitikei here at home, but several other appearances guiding including on the Zambezi and in the USA.
Favourite Music: Country and Rock
Favourite thing about working at River Valley:
Greatest work memory: There are no single ones. A mix though of working with some really good people, and being able to visit some beautiful places (on a regular basis)
Hobbies and Interests: Family, writing, photography and video, catarafting. Still like to be up with the play on current events, and have not lost the interest in history. NZ Warriors fan (Rugby League)
Years as a Guide: Since 1986
Years working at River Valley: Since 1986
Extra Comments: Encouraging people to get outside their comfort zones, whether on a horse or on the river, can for some people be life changing. Another world opens up to them – a more natural world. Seeing this happen can be immensely rewarding.
Is known to comment after some high water cataraft trips – “Sometimes it’s just good for the soul to go and get scared shitless!”
Periodically Brian is available for speaking engagements. His subjects (amongst others) include:
Each presentation is generally accompanied by a slide show.
If you are interested in Brian speaking to your group then you can contact him by clicking here
Feel free to quote anything I’ve said, unfortunately words and photos never quite do an experience like that justice.
My biggest obstacle in doing a Grade 5 rafting trip with River Valley was a previous negative kayaking experience. As it turned out, if I had had the cash and time I would have done a second trip the next morning!
Having now done the trip, I find that I have developed a craving for water and rafting, thanks to Tom, and what a brilliant adventure.
It was no specific feature that really made the experience for me, rather a combination of the scenery, the river, the atmosphere, the roast that night, in fact everything.
The other things I found with this experience is that it got me “out of my seat”, out of the city and into a fabulous combination of spectacular scenery, great company and an unforgettable adventure.
I would definitely (and already have) recommended River Valley, the Grade 5 trip, and Adventure Lodge to anyone that will stop and listen.
Thanks to Tom, Brian and the Adventure Lodge team for giving us a great weekend! I only regret that we didn’t have enough time to go out again on Sunday!
If ever you guys set-up in Europe let me know, I’ll be there in a flash.
Nickname: Dodger, Grumpy Pants, Roget (with a silent t)
Position at River Valley: Senior Dogsbody
Hometown/Country: The Weasel. Taihape, New Zealand
Background: Graduated from the School of Hard Knocks with a P.H.D. in Common Sense. Lived in France and New Caledonia for 25 years.
Favourite Music: Country
Favourite thing about working at River Valley: People and the living spirit that dwells here at the Valley.
Greatest Work Memory: Stoat trapping with Roger’s Angels.
Hobbies and Interests: Drinking gin
Years working at River Valley: Since 2015
Extra Comments: Do unto others as you would have done unto yourself.
Hometown/Country: Taihape, New Zealand
Favourite thing about working at River Valley:
Greatest work memory:
Hobbies and Interests:
Years at River Valley: Since birth.
Hometown/Country: The UK. Unfortunately.
Background: Studied photography at uni, then worked in fashion retail (hence I have so many dresses), then left to go travelling. Came to River Valley on the kiwi bus and loved it so much I came back as a slave, then ended up working as a housekeeper.
Favourite Music: Wonderwall, because it keeps Derek away.
Favourite thing about working at River Valley:
Hanging out with the weird bunch of people that work here
Getting to go rafting and horse riding on my days off
Experiencing life away from the city – learning new skills/wilderness survival/wildlife identification on a daily basis.
Greatest work memory:
Birthday raft trips.
Max’s first trip rowing on the scenic…then swimming Chute
Hobbies and Interests:
Drinking margaritas on boats
Drinking margaritas at the bar
Buying or making dresses (learned to sew from the master, Coke Sage)
Looking really excited
Cheering the other staff up
Years at River Valley: since 2015
Hometown/Country: I’m a good old westie….Born and Bred in Helensville, New Zealand
Background: I studied Cheffing in Auckland 14 years ago
Favourite Music: Youtube parties with Tom and Janey Lindsay singing “Dream On”
Favourite thing about working at River Valley: The vegetable garden, winter, afternoon summer swims, our chickens & scrubbing potatoes.
Greatest work memory: Over night raft trips. Sleeping on the back of a dory. Going on a Lodge to Lodge Horse Trek. Going to Koanga and learning to forage.
Hobbies and Interests: Wine. Being Ridiculous. Camping. Road trips. Travelling. Tattoos. Day dreaming.
Years working at River Valley: 8
“Life is either a daring adventure or nothing at all.”
Nickname: Fat Dad
Position at River Valley: Co-founder, now shuttle driver and general dogsbody
Rafting or Horse Trekking Guide: Used to be on the river
Hometown/Country: Taihape, New Zealand
Background: No triple degrees in classical Greek. I have bother trying to write this. Brought up out here in the country and just don’t want to leave. My teacher and classroom has been sitting out in the hills and mixing with people from all walks of life who come here from all around the world. This has triggered a lot of thinking from within myself.
Favourite Music: Into all sorts of music. Anything that helps to free us up and touch the deeper spots. My latest project has been reviving the old dual piano combination that I used to have with my old mate, wife Robin, and jamming together again. You can listen to our rendition of “Green Door” by clicking here
Favourite thing about working at River Valley: There is a good spirit here and it’s great relating to people in that atmosphere. It should be like this all around the world.
Greatest work memory: This is a tough one when I find it difficult to remember what I had for breakfast this morning. I’ll have to pass. There are just too many good memories.
Hobbies and Interests: I have a little mission – just a small project. Working from my multi media studio I’m out to change the world! It looks as though no one else is going to do it so unless I do something its not going to happen and we’ll all go down the tubes! I’ve discovered that we are all carrying around the answers to a whole new world within ourselves, but we rarely ever go there. That’s what I am promoting.
Years as a Guide: It’s so long ago I can’t remember
Years at River Valley: Been here a very long time
Anything Else:: I feel that in spite of the fact that many things around the globe are reaching a crisis point we are at the brink of breaking into something that will prove to be very wonderful – amazing! And we’ll look back and think what bloody fools we have been when this has been sitting right under our noses for centuries. I hope to be around to see this happen. I think I will!
From: Anja Wolle [email protected] > 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.
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
500g peeled roughly chopped tomatoes
500g peeled chopped courgettes
2 largish onions, peeled and chopped into small pieces
1-2 hot chillies, finely chopped (although these could be omitted)
1 thumb-size piece ginger, finely chopped
3 eating apples, peeled and chopped
1 bottle malt vinegar
250g granulated sugar
2 to 3 tea spoons powdered mustard
3 to 4 finely chopped cloves of garlic
Put all the ingredients into a large 5 pint saucepan.
Boil down gently without a lid on, stirring from time to time, until the excess liquid has gone, the remaining liquid thickens, and the mixture has the consistency of chutney. This takes 2 to 3 hours.
Put chutney into sterilised jars and seal.
Store for about 3 months before eating.
Here’s how to sterilise the jars:
Wash empty jam jars and lids thoroughly.
Place jars upside down on a baking tray in a cool oven (about 100 degrees C) for about half an hour to sterilise. (I find the hardest bit is to judge when to switch the oven on, i.e. when the chutney is likely to be ready in about half an hour.)
Boil the lids in a pan of hot water for about 10 minutes to sterilise them, together with some spoons to use to put the chutney into the jars.
Spoon the chutney into the jars while the chutney and jars are hot.
Cover each jar with a waxed paper disc (you can buy packets of these for jam making).
Screw the lid on while still hot to seal. If you use the jars where the centre of the lid pops up if the jar is no longer sealed, you can ensure that the jars are properly sealed.
The never ending question – what to do with excess courgettes (big ones!) or marrows – here’s our favourite pickle – adapted to our tastes and to the microwave. This quantity needs to be split in half and cooked in two batches using the stated container in the microwave. (Half quantities of this recipe is shown on the blog page The Big Courgette Problem)
4lb ( 2kg) of prepared big courgette or marrow (peeled, seeds and pith removed and diced)
2lb (1kg) prepared Apple (peeled cored and diced)
8oz (.5kg) prepared Onion. (peeled and chopped)
4oz (100g) sultanas (washed)
4oz (100g) raisins (washed
4oz (100g) dried apricots – chopped
4 Table spoons Mustard seeds
1 Table spoon Chilli Powder
1 Table spoon Salt
1 Table spoon Ground Cinnamon
1 Table spoon Ground Ginger
1 Tea spoon Ground Cloves
1 Tea spoon Ground Nutmeg
1pt (600ml) Malt Vinegar (if doing this recipe conventionally use 1.5 pints)
Cooking time – 1 hr (per bowl full)
Requires a large (6litre) glass microwave dish ( preferably lidded)
Place all ingredients except sugar into the container and cook on high for 20 mins, Stir, cook for a further 20 mins until fruit and veg soften.
Add sugar, stir in well, bring back to the boil, (about 10 mins)
Stir remove lid and continue to cook on high for 10 minute blocks until it forms a thick jam like consistency.
Sterilise clean jars by adding half an inch of boiling water and put them in MW until boiling.
Taking care, tip out water and allow to steam-dry for a moment
Cover with vinegar proof lids.
Or use2 layers of cling film and a layer of greaseproof and replace original lid.
Label and leave about 2 – 3 months to mature.
To remove the seeds and pith, halve or quarter the sections of marrow / big courgette – take a dessert spoon and scoop out the pith and seeds with this rather than trying to cut it out. (much as you would with a melon – though that is easier- of course)
If you got all excited by my blog on A Peeling Gadgets – and bought yourself an Apple, Peeler-Corer-Slicer … Use that to peel, slice and core your apples – then just chop through a few times.
Save some jars that have plastic lids as these are good for storing your homemade pickles – as the lids won’t rust with the reaction to the vinegar vapours
The hotter the chilli powder the more kick this recipe has – as I found out one year when trying a new source of chilli powder !!
At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.
We’ve helped you locate this recipe but for the full instructions you need to go to its original source.
If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.
3. Heat oil in a pan on a medium heat. Add mustard (optional) and cumin seeds.
4. When the seeds begin to crackle, add chopped ginger, chopped green chilies and curry leaves. If you do not have curry leaves & green chilies, you may skip them. You can replace ginger with garlic. Saute them until a nice smell comes out for about a minute.
5. Then add fine chopped onions and saute until they turn transparent.
6. Stir in salt, turmeric, chilli powder and garam masala. Saute for a minute.
9. Saute them for 2 to 3 mins on a medium heat until the veggies begin to sweat.
10. Cover and cook on the lowest heat until tomatoes breakdown completely and zucchini turns slightly tender.
Note: Adjust the cook time to suit your taste. I prefer cooking them slightly softer but not mushy otherwise zucchini tastes very bland and will not absorb the flavors.
11. Add green peas and dried fenugreek leaves (optional). If you have, do add fenugreek it adds a lot of flavor here.
12. I prefer to cover and cook for another 1 to 2 mins. If you don&rsquot like very soft zucchini, stir fry after adding peas instead of covering the pan. Taste test and add more salt & garam masala if needed. For extra heat you may add some crushed black pepper. Sprinkle coriander leaves.