My Garden ~ a Kiwi's take on life

Life is a lot like a garden

Chutney ~ relishing food with a zing


“Is chutney a savoury jam, or is jam a sweet chutney?”

The answer according to New Zealand foodwriter, the late Digby Law on page 11 of his Pickle and Chutney Cookbook (reprinted in 1992), my go-to recipe book for many years, is that chutney is a savoury jam. Chutneys, cooked or uncooked, savoury or sweet, add great flavour bursts to many dishes.

Earlier this morning, while it was still cool enough to work in the kitchen, I processed  ripe tomatoes picked last night to make Tomato Chutney using a tried and true recipe. Himself thinks it “smells good”. When preparing tomatoes, I always scald the fruit with boiling water and remove the skins. I used white sugar, which gives the chutney a lighter colour, simply because I had no brown sugar in my pantry.

Overnight it seemed, the cucumbers became my new garden triffids, too big to make dill pickles.  Flip to page 30 of Law’s cookbook and I note I can use 3kg of peeled cucumbers to make a light, refreshing chutney. Vegetables are now salted and standing in a glass bowl until tomorrow.

Cucumber Chutney recipe

Meanwhile, back in the garden, the Mangere Pole beans were soaking up the morning sunshine after drinking up lots of rain yesterday. About midday, I picked one bucket load. Back in the kitchen, the beans were topped ‘n tailed, sliced, blanched in boiling water, drained, plunged into cold water, drained, dried, sealed in large, labelled ziplock plastic bags then put into the freezer 30 minutes after being picked.

How fresh is this?





Author: Jenny

My garden is where I lose myself, or as Himself likes to tell others, I lose either my coffee mug or wine glass. Well at least I put them on a gatepost so they are easily found. As I see it, we are here on this place to respect and to preserve nature, not to develop the land. I love how the totara trees stand in silent witness to our human activity. They keep me honest. I love to wander along the stream bank. I like being able to grow fruit and vegetables. I enjoy green open space. My son challenged me to write a blog using my garden diaries to start. Writing a blog is quite different to my diary scribblings. It is for a different audience. In every post, I have to make a conscious effort to get free of an academic style of writing. I write about things I know and do in my everyday life. I am not a photographer but the images I use are taken by me. I believe this adds veracity to my voice in each post. Learning to setup and to manage a blog has been a major effort and remains a work in progress. Who knows where this will lead. Himself and I thought we had retired, about to define this older phase of our life together. But family commitments continue. As it happens, I share this place with Himself, son and grandsons and living creatures who live charmed existences. I watch on as they serve as actors weaving their ways across the stage of daily life. Shakespeare wrote in As You Like It: All the world’s a stage, And all the men and women merely players; They have their exits and their entrances; Always, there's something to write about life lived as I know it.

3 thoughts on “Chutney ~ relishing food with a zing

  1. might have to try that recipe, thanks for sharing.

  2. Oh boy. Makes me want to go plant a garden. It’s been years, and I can’t physically do it any more, but there is NOTHING like ripe veggies right from the garden.

    • Agree. 🙂 I have to laugh at myself writing fine words about gardening that make it seem easy, but as I am getting older, in reality it’s not so easy to keep up the physical effort. But I do like ripe veggies.

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