Recipe - Courgette Chutney

1 One half pound Courgettes; thickly cut or sliced up
2 tablespoon Salt
8 ounce Chopped onion
3 Cloves garlic; chopped
12 ounce Muscovado sugar
1 One half pt Red wine vinegar
8 ounce Raisins
1 tablespoon Coriander seed; lightly
crushed
2 tablespoon Brown mustard seeds
1 tablespoon Fresh root ginger; peeled
and chopped
2 Dried chillies

From: Anja Wolle A.C.Wolle@SOTON.AC.UK

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 (8oz1lb) 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.

EATL Digest 15 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.