My Garden ~ a Kiwi's take on life

"I wandered lonely as a cloud That floats on high o'er vales and hills," William Wordsworth

Chutney ~ relishing food with a zing

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“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

A few years ago when I began blogging, I was in awe of the creative, the witty, the informative, the insightful posts by writers on WordPress. I was challenged by my son to write, to set up a blog, to expand my garden diary scribblings. Never did I think from scratching and grubbing in my garden dirt would sprout words of reflection, thoughts about life lived as I know it. 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 do put them on a gatepost so they are easily found. Always, there's something to write or chat about life lived as I know it. I have a certain sense of amazement that my blogging community is expanding. In a previous life, I once was a teacher. A four-walled classroom is an artificial construct. When thirty or so teenagers with diverse learning needs filled the space, the more I listened, the more I observed my students, the more I learned. They had stories to tell, to write of things that interested them. Luckily for me we embarked on amazing journeys of discovery and learned together. Some say a lifestyle block is a no-lifestyle block. We like being able to grow seasonal food, to enjoy fresh air and open space. Himself and I thought we had retired, about to define this older stage of our life together, but family commitments continue. And so it another phase of discovery happens as I share this place with Himself, son and grandsons and a menagerie of living creatures who rule the roost.

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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