margeland.co.uk

… or zucchini and eggplant chutney to those of you from across the Pond

I have been blown away by tremendous positive response for my previous chutney recipe that I just had to come up with a new one.  It has taken some time – having a cold etc notwithstanding – to get this chutney recipe perfected but I think you will find it is worth the wait.

Ingredients:

• 500g courgettes or a marrow (after all a courgette is just a marrow-in-waiting!)
• 250g eating apples
• 250g aubergine
• 500g granulated sugar (if you want to use jam sugar then please do)
• 2cm root ginger
• 1 tsp salt
• 150g equal mix of dried prunes and dried apricots
• 500ml mix of white malt vinegar and cider vinegar
• 2 large heaped tsps of French mustard (or you can use mustard seeds)
• 250g onions

Method:

1. In a large, deep cooking pot place the sugar and salt and then pour on the vinegar.  I have found that by doing this the sugar dissolves beautifully making things much easier.
2. In a food processor chop up the dried fruits and mix in with the sugar/vinegar to infuse.
3. Peel the aubergine  and chop it up roughly (I don’t bother to salt it), and do the same to the courgette.  Blitz the vegetables until close to a mush consistency as this chutney is more smooth.  If you like things more chunky then this fine.  Add the courgette and aubergine to the pot and stir in.
4. Put the onions and apples (leave the skin on the apples) in the processor and again, mushify!
5. Lastly add the French mustard or mustard seed and the root ginger, which you have peeled and squashed a bit (so you can remove it easily after the chutney is done).
6. Now put the heat on high under the pot and give everything a good stir with a wooden spoon.
7. Bring the chutney to a rapid boil and keep it boiling (though you can turn the heat down a bit if need be), for at least 5 minutes as this helps with getting the chutney to set.  You will need to keep stirring all the time so that the chutney doesn’t catch.
8. ** Remember be careful around hot chutney and watch out for splashes.
9. After the rapid boil turn the heat right down to a light simmer.  You will need to stir the chutney from time to time and be prepared for this to take a long time.  I found the batch of courgette and aubergine chutney that I made took 50 minutes to simmer.  You may find yours takes longer.
10. To test if the chutney is ready take a teaspoonful and place it on a cold plate, and see if the chutney ‘drags’.
11. Whilst the chutney is simmering you can take your glass preserving jars and sterilise them.  You do this by cleaning them until scrupulously clean (attack with steel wool soap pads if need be!) including the lids, washing the jars again in clear water, and then putting them in the microwave for 2 minutes on high.
12. Another note; the smell of vinegar will abound!  I suggest wearing a headscarf a la 1970s housewife  (or Mother of Marge suggests a shower cap!) and opening the kitchen windows!
13. Once you are satisfied the chutney is of the right consistency then you are ready to (carefully!) spoon the chutney into your glass jars.  Remember to remove the squashed ginger first.  Apply a layer of clingfilm directly on the top of the chutney to make a seal, and then put the lid on.  As you can see I used a bit of tin foil as I didn’t have a lid for the littlest jar!
14. Keep the jars of chutney to one side for at least a week (if you can!), or a month if possible before trying.
15. This courgette and aubergine chutney goes particularly well in a cheese sandwich.  Serious yum time!

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