We've had an unusual courgette glut this summer - and some have grown too large for the title 'courgette'. Having eaten them in pasta sauces, curries, stir fries, roast with honey or balsamic vinegar, disguised in muffins and cake and frozen lots in the hope that they'll not be too watery and limp, I decided to move on to chutney and marmalade.
Back in July I made some jam with pineapple and a small batch of chutney based on the recipe I use for gooseberries.
I've recently been experimenting with a lemon flavoured courgette marmalade and another batch of chutney slightly different due to a lack of certain ingredients in the cupboard! The marmalade had turned out really well, very lemony and much better than the pineapple variety. Not sure about the chutney as I think I added too much cinnamon and it smells rather like mincemeat!
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