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Courgette & Cumin Chutney Recipe

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. 

Chutney Hen Corner

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

  1. Chop the vegetables into small, evenly sized pieces.
  2. Finely chop the garlic and chillies.
  3. Place all ingredients in a large preserving pan and start off over a low heat.
  4. Slowly bring to a simmer, giving it an occasional stir to ensure even distribution of sugar and spices.
  5. 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
  6. 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.

 

Posted in Recipe

by Recipe
on on 24 August 2017

  chutney, homemade chutney, homemade home

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