Courgette Relish

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Courgette Relish
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gz

Joined: 23 Jan 2009
Posts: 8918
Location: Ayrshire, Scotland

Posted: Sat Aug 15, 09 8:16 am Post subject:
Anyone know if I should use my US measuring cups with this recipe, how many fl oz per cup etc?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sat Aug 15, 09 8:56 am Post subject:
I don't suppose it matters too much but according to google 1 US cup = 0.236588236 litres

ninat

Joined: 01 Feb 2009
Posts: 606
Location: Scotland

Posted: Mon Aug 17, 09 11:35 am Post subject:
I made this and it is a fabulous recipe- very tasty with burgers

marigold

Joined: 02 Sep 2005
Posts: 12458
Location: West Sussex

Posted: Mon Aug 17, 09 11:52 am Post subject:
If only I had the courgette glut I was expecting...

Sally Too

Joined: 14 Sep 2006
Posts: 2511
Location: N.Ireland

Posted: Sun Aug 23, 09 9:14 am Post subject:
I've a batch of this ready to go (done the soaking thing). Out of interest how long does this keep? Presumably the vinegar means it won't go off? Oh and what's the difference between a chutney and a relish? Is chutney a recipe from English speakers on one side of the Atlantic and relish pretty much the same thing but originating on t'other side of the Atlantic?

Sally Too

Joined: 14 Sep 2006
Posts: 2511
Location: N.Ireland

Posted: Wed Aug 26, 09 6:57 pm Post subject:
So just to give you all the low down on this recipe. HIGHLY RECOMMENDED! It looks fantastic (lovely yellow colour due to the tumeric and then red flecks of red pepper) and everybody here has given it a thumbs up! I'm about to make a second batch... (oh and the first batch was triple quantities!). Thanks James

VM

Joined: 23 Nov 2007
Posts: 1748
Location: Lincolnshire

Posted: Wed Aug 26, 09 7:42 pm Post subject:

Chutney and relish are not quite the same thing.

Chutney is cooked slowly for a long time - this, together with a lot of vinegar and sugar means that it keeps well - more than a year, like jam. You keep them at least a month or two before eating so flavours develop.

Relishes are usually cooked for a shorter time, so veg stay more crunchy and flavours fresher. They don't keep as long - the preserving book we have usually specifies, with relishes, eating them within 3 months or 6 months, for instance.

At least that's my understanding. Correct me if I'm wrong anyone.

gz

Joined: 23 Jan 2009
Posts: 8918
Location: Ayrshire, Scotland

Posted: Thu Aug 27, 09 7:46 am Post subject:
I did triple quantities too- with cucumbers Also one each of red yellow and green peppers I cooked it for a bit longer to improve the keeping qualities (if it gets a chance!!)

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Thu Sep 24, 09 11:21 am Post subject:
Brilliant, I have a massive courgette I am going to try this with.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Sun Sep 27, 09 7:54 pm Post subject:
Brilliant recipe. It worked very well. I substituted the red pepper for strawberries and the dill seeds for fennels seeds (only because I didn't have peppers or dill). I also added some cumin and used red onions. Yummy.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Sun Sep 27, 09 7:59 pm Post subject:
Excellent, just to be pedantic I take it we are all using enormous "lost" chuffing marrows for this recipe.

gz

Joined: 23 Jan 2009
Posts: 8918
Location: Ayrshire, Scotland

Posted: Sun Sep 27, 09 9:14 pm Post subject:
no, just cucumber mountains

James

Joined: 11 Jan 2006
Posts: 2866
Location: York

Posted: Tue Oct 13, 09 10:17 am Post subject:
Sory, I've only just noticed this thread. gz: yes, American cups as measures. My SIL makes it with cucumber. It tastes great either way. jonnyboy: yes, we use this recipe to use up marrow- courgettes (the one thats always gets hidden under the big leaf) It stores very well- doing double or triple quanities, it'll give you enough relish for a year. Its a store cuppord filler.

Goxhill

Joined: 27 Mar 2005
Posts: 245
Location: Lincolnshire

Posted: Wed Oct 14, 09 7:25 pm Post subject:
What a brilliant recipe! Thank you!

mark

Joined: 14 Jul 2005
Posts: 2191
Location: Leeds

Posted: Thu Oct 15, 09 9:17 am Post subject:

ijust do generic chutney/relishes with my veggies
recipe goes something like

salt any cucumbery/coourgetty/marrowy things and leabe over night - drain off liquid.
chop in a good quantity of onion
chuck in pan with any other ingredients (carrots - bits is of unused sweetcorn peepers etc)
cover over with vinegar (my apple wine vinegar is a good choice but what ever i to hand
sweeten to taste with a bit of sugar
chuck in spices and stuff to taste
cook it up til it looks right
taste it (remember to let go cool on spoon or it burns your tounge
add more of anything you think it needs (i often add more vinegar and reduce cos i like it vinegary)

number one rule for me is to make 2-3 jars at a time and change ingredients next time spice some hot some mild - that way you end up with loads of different chutneys and relishes - which is loads more fun than a fixed recipe|!

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