Full Recipe

Scallopini (or courgette) Chutney

I like to have a good selection of chutneys in our pantry as I consider they’re essential to any good sandwich. We always have some from Terry Lister who sells at our market every weekend. His wife’s Maharajah Chutney is a favourite. Recently however, with an abundance of vegetables in our garden, I decided to make a chutney myself. I made this sandwich for lunch on Monday – our favourite Buckwheat bread (we sell it in the weekend) with my scallopini chutney, slices of Salisbury lambs’ tongues, tomatoes and lettuce – simple and delicious.

Don’t feel you need to stay with the exact ingredients I give. I think the necessary ones are vegetables and/or fruit, onions, sugar, vinegar, fresh ginger, garlic and a selection of spices. What those are is up to you. Next I’m going to try fresh apricots and nashi pears.

  • Ingredients:
  • 500g scallopini or courgettes, chopped into small pieces
  • 500g tomatoes, skinned and roughly chopped
  • 2 large onions, peeled and chopped
  • 2 apples, peeled and diced
  • Thumb size piece of fresh ginger, grated
  • 4-5 cloves garlic, peeled and finely chopped
  • 250g brown sugar
  • 300ml white wine or cider vinegar
  • 2 tsp mixed spice
  • 1 tbsp mustard seeds
  • Optional extras that I included here:
  • 1 tbsp mustard powder
  • ¼ tsp chili flakes
  • 2-3 tbsps raisins or sultanas
  • 4-5 cloves broken into pieces
  • 1 tbsp coriander seeds
  • 2 tsp mace
  • Salt

Method

Place all the ingredients except the salt in a large pot. Bring to the boil, then reduce to simmer. Leaving the lid off, let the mixture very gently bubble until it thickens.

Depending on how much liquid comes from the vegetables this may take up to 3 hours or more. Stir occasionally so the chutney doesn’t stick on the bottom.

Add salt near the end of the cooking. Once you judge it’s ready, spoon into sterilised jars and seal when cool.

If you can, leave for at least 2 weeks before opening.