River Cottage Squash, Tomato and Apple Chutney
This is my own Chutney recipe & packs a bit of a punch if that’s not to your liking leave out the Cayenne pepper! I gave the small jar to my friends & they said it was very hot not many Bulgarians like hot!!! I left mine stored for a few months & it was not hot 2lb Apples 1 x Cucumber, 1 med Marrow , 1 x Courgette or 1lb if you can only get tiddlers, 1lb 8oz Onions, 1 pint Malt Vinegar
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Method, Peel, deseed and chop marrow, Place in a pan with shallots, garlic cloves and apples, Add 300ml of the vinegar and the sugar, ginger and raisins, Season and slowly bring to a simmer, stirring, until the sugar has dissolved, Cook for 30-40 minutes, until tender, Pour in the remaining 300ml vinegar and cook for a further 30 minutes
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Marrow Chutney River Cottage
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This recipe is adapted from Hugh Fearnley-Whittingstall’s ‘Glutney’ recipe in the book The River Cottage Year, It will make roughly ten jars, depending of course on the size of the jars, Chutney in the first stages , Ingredients: 1kg squash – courgettes, pumpkin or butternut, peeled and diced into 1cm cubes 1kg red or green tomatoes, scalded, skinned and roughly chopped 1kg cooking or
Recipes > Preserves
Glutney
Hugh Fearnley-Whittingstall’s vegetable jam recipes
Marrow chutney recipe / Riverford
Once the marrow has had its draining time, discard the liquid it has let out, then add it along with the tomatoes and all the other chutney ingredients to a saucepan, Bring …
Bulgarian Village Recipe’s: Courgette Marrow Cucumber
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Recipe Bottled raspberries This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with, You can Prep 10 mins Cook 30 mins, Recipe Chestnut jam We like to spoon chestnut jam into meringue nests and top with cream, Or stir a spoonful or two into chocolate mousse, or dollop on to Recipe Chorizo There are probably hundreds
Marrow chutney recipe
1,7kg granulated sugar, Use a sharp peeler to remove lemon zest in long, thin strips, being careful not to remove any pith, then cut zest into thin strips, Fill a …
marrow chutney recipes river cottage
Marrow Chutney Recipe
Courgette Chutney
Marrow and ginger chutney recipe
This recipe is taken from The Book of Preserves by Pam the Jam, Courgettes are magnificently prolific, which makes them good value when they’re in season in the late summer and early autumn, This chutney is a delicious method of using up gluts if you …
Add the spice bag to the pan, pushing it into the middle, Heat the mixture gently, stirring occasionally until the sugar has dissolved, then slowly bring to the boil, Simmer, uncovered, for 2 3 hours, stirring regularly to ensure it does not burn on the bottom of …
Marrow chutney Side Serves 0 1 h 10 min A marrow is a courgette that has been left on the plant to grow a little longer It’s has a creamy flesh that works well this strong flavours as here This chutney is a great way or enlivening cheese or cold meats Leave to mature for at least 2 weeks before eating Makes about 2kg Autumn recipe; Summer
Marrow Chutney River Cottage
Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar, Tie the peppercorns in muslin or put into a small enclosed tea strainer and place in the pan, Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick,