[smudger28]

Hi Guys

My wife just made this recipe from the site.

Courgette Chutney

4 lb courgettes
2lb 8oz onions
2lb 8oz brown sugar
Large piece of fresh ginger
1/2 tspn pepper
2 pints malt vinegar
2 heads of garlic
2lb 8oz tomatoes

Method
Chop all the vegetables, add vinegar, sugar and spices and bring slowly to the boil, stirring now and again. If the courgettes have a tough skin, you can peel them and compost the skins.

Simmer for about two hours (don't forget to stir as it will stick) until thick.

Pour into heated jars and seal.

Notes:
Needs at least three months to mature.

My wife is a bit worried that the 6 jars she made are a bit on the liquid side.  She thinks it should be thicker?

She followed the recipe to a tee.

Has anyone else made this recipe and will it thicken up as it matures?

Cheers

Paul


1 tspn cayenne pepper
2 tspn salt

[Val H]

She can always tip it back out, re-heat and simmer for a bit longer to see if that thickens it up. If that doesn't work, add a a couple of teaspoons of cornflour mixed with a little water and continue to cook. Don't forget to thoroughly wash and re-sterilise the jars if you do this. I had to do the cornflour trick last year for some reason, it just wouldn't thicken up enough.

[smudger28]

Ok thanks Val I'll pass that on to her and I'll get on with the rhubarb wine

Paul

[smudger28]

Strange where did the cayene pepper and salt come from on my first post 

[compostqueen]

I've made the recipe on here twice now and it's lovely (I may have actually put it on  )  The one I did was a Hugh Fernly W recipe. Mine was thick as I cooked it longer as it was still liquidy. Delish 

[chrissie B]

i just kept simmering till it looked chutney like .
chrissie b