River Cottage Chutney

With the end of summer rapidly approaching, I've realized I haven't put up any preserves or relishes this year. So first things first, I needed to make chutney. Two years ago I made Hugh's chutney from his recipe in the River Cottage Cookbook. It was fantastic and I actually went through a large batch pretty quickly. Much more quickly than the strawberry chutney I made, which sounded like a great idea when I had gobs of strawberries, but has turned out to be very limited in any kind of culinary application. I also love that Hugh's recipe is a great way to clear out the pantry/fridge/larder of our excess veggies from the CSA. It's a sweet and savory blend of overgrown zucchini, green apples, green tomatoes, onions, raisins, brown sugar, apple cider vinegar, and spices. Plus it can be used with all kinds of foods. We've had it plain with sharp cheddar, mixed with shredded gouda in a grilled cheese, topping pork sausages, as a dip for goose, on ham sandwiches, or as a condiment for pate and head cheese.

Updates in two weeks when it's ready to open!