Tuesday, 7 October 2008

Courgette and black peppercorn chutney

David made this one, not me, and he got it from a recipe book by James Martin - "The Collection" published by Michael Beazley.

So here's the recipe for courgette and black peppercorn chutney.


2 lemons

3 medium courgettes (from the allotment of course!)

2 peeled and thinly sliced onions

100ml of dry white wine

24 crushed black peppercorns

2.5cm peeled and finelt chopped fresh ginger root

pinch of salt

Peel the lemons and cut away the pith, then slice and remove pips. Then cut the courgettes in half lengthway and then into 2.5cm pieces.

Pet everything into a pan and cook over a moderate heat for an hour, stirring regularly. The cook book says there should be quite a bit of liquid at the end but once cooled it is a good consistency. Put into jars.

We were a bit surprised by this recipe. Not it is made with wine, not vinegar. we are yet to try it. Once we do, I'll post a blog.

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