Homemade Mixed Vegetable Chutney.

Chop chop chop chopping! Dice dice dice dice dicing!
And - Bob's your uncle!

1 kg courgettes (or zucchini)
1 hot pepper
2 bell pepper
Garlic 100 g (I usually 7 clove - this is not 100 g)
250 grams of Tomato Passata (tomato sauce) - 1 cup
1/3 cup vegetable oil
1/3 cup granulated sugar
1 tablespoon salt
2 tablespoons 9% vinegar (I used 3 tablespoons balsamic)
(Get 3 500 grams sterilised preserving jars)

Description:
An excellent alternative to the traditional ketchup.
We eat as a vegetable chutney.

Courgettes, hot peppers and sweet bell peppers, garlic - all peeled and cut into small cubes.
Pour the passata (tomato sauce) in a saucepan (preferably with a thick bottom) on a medium heat.
When the sauce comes to the boil, add the butter, sugar, salt and vinegar.
Then put the mixture of zucchini, peppers in a pan and stir once again and bring to a boil.
After boiling, low the heat - to a gentle bubbling simmer, cover with lid (leaving the lid ever so slightly ajar - allow some steam to escape) about 40 minutes, do not forget from time to time to stir.
Add the garlic 5 minutes before end off.
You can add smoked paprika to taste.
The acuteness of the chutney can vary depend of the amount of hot pepper and garlic.
So, chutney are ready.

Pour hot chutney into sterilized jars,
put sealed lids,
turn jars upside down and leave to cool under a warm blanket for about 1 day until cool.
Store in refrigerator.

Pam’s delicious autumn preserve recipes.

- Courgette chutney
- Hedgerow jelly
- Raspberry fridge jam
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Courgette chutney rom Countryfile Magazine.
Ingredients:
1kg courgettes, green or yellow, under 15 cms long
2 tablespoons salt
2 medium onions
4-5 large cloves garlic
1 red chilli (more if you want to increase the heat)
25g root ginger
100ml sunflower oil
2 tablespoons black mustard seed
1 tablespoon
coriander seed
1 tablespoon
ground cumin
1 tablespoon turmeric
300ml cider vinegar
225g Demerara sugar

Summer preserve.

- Gooseberry curd
- Fresh Strawberries with Balsamic Vinegar and Basil
- Rhubarb, apricot and ginger chutney
- Lemon and mint cordial
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Gooseberry curd
This is a little more subtle and complex than a pure lemon curd, with the floral flavour of the gooseberries dancing on the tastebuds. There's nothing better on a scone or hot breakfast pancakes. Makes about five small (250-300ml) jars.

500g gooseberries
100ml lemon juice
125g unsalted butter
450g granulated sugar
200ml strained beaten egg (around 4-5 large eggs)