Hen Corner’s courgette and cumin chutney recipe
Urban smallholding Hen Corner’s recipe for delicious courgette and cumin chutney - perfect as a foodie gift or for impressing your guests with!
“This is a classic chutney that is best kept to mature for a few months allowing the flavours to mellow as they are absorbed throughout all the ingredients,” explains Hen Corner’s Sara Ward.
“This makes it a perfect treat to give away as a gift at Christmas or to serve with cold meats when entertaining!”
For more information on country living with inspiring urban smallholding Hen Corner then take a look at TOAST’ recent Spotlight interview with Sara Ward over on TheEdit now.
HEN CORNER’ COURGETTE & CUMIN CHUTNEY
INGREDIENTS
- 2.5kg Courgette
- 1kg Onions
- 100g Cumin
- 6 x Garlic Cloves
- 4 x Chillies
- 1 kg Soft Brown Sugar
- 1 ltr Cider Vinegar
METHOD
- Chop the vegetables into small, evenly sized pieces.
- Finely chop the garlic and chillies.
- Place all ingredients in a large preserving pan and start off over a low heat.
- Slowly bring to a simmer, giving it an occasional stir to ensure even distribution of sugar and spices.
- Allow to simmer for 3-4 hours until the chutney has reduced in volume and the consistency is thick. Keep an eye on it throughout so that it doesn’t burn/catch on the bottom
- Pot it up in warm sterilized jars.
To hear more from Sara, take a look at our recent Spotlight Interview over on TheEdit now.
For more information and contact details for Hen Corner then visit their page in TOAST’s Little Black Book.