I have mentioned previously that we have had a glut of courgettes on the allotment. David used the following recipe a few weeks ago to use some of the surplus. It comes from Sarah Raven's "Gardner's Cookbook" (published by Bloomsbury). Sarah credits it to the chef Paul Burton.
Courgette chutney recipe:
Pickling spices (coriander seeds, yellow mustard seeds, dried chillies, allspice, ginger, black peppercorns and a couple of bay leaves)
250g dried apricots
1 small green apple
3/4 tablespoon salt
500ml white wine vinegar
Tie the spices in a muslin bag.
Cut the courgettes into cubes.
In a large preserving pan, combine with all the other ingredients and tie the muslin bag on to the handle so that it dangles into the mixture. Leave it for 24 hours.
Stir over a low heat to dissolve the sugar gently.
Cover and simmer for at least an hour, pressing the bag of spices from time to time, until the pieces of courgette are translucent and the liquid is golden and syrupy.
Pour into warm sterilised jars and cover.
We haven't tried the results yet but it looks good.