Courgette Chutney
Another terrific way to use up a glut. Gift to friends… Serve as an accompaniment to grilled meats, fish or poultry.
SERVES
10
PEOPLE
Ingredients
2 lemons
3 medium-sized courgettes, peeled and cut into 2.5cm pieces
2 medium onions, thinly sliced
175ml dry white wine
2 tsp sugar
24 whole black peppercorns coarsely crushed
1 walnut-sized piece of fresh ginger chopped until it becomes like a paste
Salt to taste
Method
Cut all the peel and white pith from the lemon and discard. Cut the lemons into thin slices and remove as many of the seeds as possible.
Place all the ingredients in a small saucepan and cover and cook over a medium heat for 1 hour.
Check the mixture occasionally to ensure it does not burn. The chutney should have the consistency of marmalade.
The chutney may be served warm or cold.
