The garden has done well despite the weather & we have had plenty of runner beans, courgettes/ marrows, onions, cabbage , calabrese and summer pumpkins, so it was time to make a batch of chutney. I scoured a number of recipies for runner bean chutney as these needed to be the main ingredient & then went a bit ‘off piste’. This is what I came up with:
Onthehill Summer Chutney
2lb runner beans, top, tailed & cut into 1/2 inch pieces
2 onions, chopped
1 cooking apple, chopped
small marrow/ courgettes
2 tsp ground cumin
2 tsp ground fenugreek
1 tsp chilli flakes
2 tblsp tumeric
2 tblsp english mustard powder
2 tblsp cornflour
1 1/2 pints malt vinegar
Cut up the vegetables & cook with the cumin, fenugreek & chilli
in a little oil (Frylight is good) for about 5 minutes.
Add sugar & vinager (retain about 1/4 pint) & simmer for about an hour.
Mix flour, tumeric & mustard powder in remaining vinegar. Add to the chutney mix & bring to the boil. Simmer for about another 30 minutes or until thick. Allow to cool & put in jars.
Onthehill Summer Dipping Sauce
I used the last pint of chutney to make a dipping sauce. I blended it with a hand blender until smooth & poured into a bottle!
We like them! They are a little bit spicy & the amount of chilli could easily be varied.
In the knitting department, the Fiori di Zucca socks continue to challenge but now on one long 2.5mm metal knitpicks needle & a lifeline in place things are under control I think! I can now knit & follow the test match, sometimes even watching it!