What to do with a glut of courgettes

I’ve had so many courgettes in veg box lately that it’s been impossible to eat them all, especially when my kids pull the kind of face you’d see in a horror movie if they come within 100 yards of their plate. I’ve watched them shrivel in the fridge with guilt and sadness wondering what the hell to do with them. I hate food waste food so I went on a hunt for a really good chutney recipe. I found a few, but the one below, with a few additions and tweaks is perfect and goes well with cheese and cold meats.

Spiced Courgette chutney:

2 onions

550g of tomatoes, chopped

500g of courgettes, diced

300ml of white wine vinegar

2 Granny Smith apples, peeled and diced

250g brown sugar

2 tsp mixed spice

1 tbsp mustard seeds

a thumb sized piece of root ginger, grated

4 cloves of garlic, crushed

Put all the ingredients in a large pan. Bring slowly to a simmer, stirring to stop the mixture sticking. Continue to simmer uncovered for 2 hours until thick and dark (and chutney like). Pour into sterilised jars and leave for 2 to 3 weeks before eating.

As an aside, my friend tells me it’s even better after a year, that is if you can wait that long before eating it all!!!

If you are short of jam jars you can always join freecycle and put out a wanted request. For all of you who don’t know about freecycle go to www.uk.freecycle.org

enjoy!

Denise

Jam from fruit colleted in the hedgerow and courgette chutney from veg box leftovers

Jam from fruit colleted in the hedgerow and courgette chutney from veg box leftovers

2 Comments

Filed under British food, home cooking, local produce, preserving, Recipes, seasonal food, vegetarian dishes

2 responses to “What to do with a glut of courgettes

  1. Dianne

    Hi Denise,
    great to see everythings going well…how about making courgette soup with all these courgettes….just fry an onion ,chopped courgettes and cover with stock. Can also add carrots or mushrooms to add variety. When cooked…blitz with processor. Can add some creme fraiche as a garnish

    Like

  2. Pingback: One day in Menai Bridge: The Seafood Festival in pictures | Moel Faban Suppers

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