Kat's
Courgette
Mustard Chutney
A chunky mustard pickle to serve with fresh bread and cheese.
1.4 kg courgettes
3-4 kg onion
salt
1 litre white wine vinegar
250 g caster sugar
2 tsp celery seeds
2 tsp turmeric
5 cm piece peeled grated ginger
2 tsp mustard powder
1 tbsp mustard seeds
1. Thickly slice the courgettes, finely slice the onions.
2. Sprinkle the courgettes and onions liberally with salt, and cover with
water
and allow to stand for 1 hour. Drain thoroughly.
3. Put the remaining ingredients into a large pan and bring to the
boil.
Lower the heat, then add the vegetables to the pan and stir.
Allow to simmer
gently for 1 hour.
4. Bring to the boil again and then bottle in hot sterilized jars.
Seal firmly and store for at least 1 month before using.
Could we see when and where we are to meet again, we would be
more tender when we bid our friends good-bye.
- Marie Louise De La Ramee