Relish the Taste

Busy, busy as usual but last Sunday I spent the day with the lovely Marina making just whatever took our fancy. We started off, as usual, with coffee and biscuits and a 'chat' - well - I talked mostly and poor Marina had to listen!

We started off by prepping the ingredients for Courgette & Mint Relish which had to be left in salt to draw out the water. Then we cooked up some blackcurrants and left them to drip through a jelly bag ready for some cordial after lunch and the-e-e-n  boom, boom BOOM - we made some lovely Raspberry Jam. More to go through the principles of jam making than anything else.

By then it was one o'clock and very much time for a welcome lunch break, we tried some Lime Cordial and some Limoncello to fortify us for the afternoon session!

Salting the vegetables

You might just be able to see the water that has been drawn out

The remaining ingredients

Adding the mint at the end

Jarring up

Courgette & Mint Chutney - delicious

I devised this recipe when Trev and I were married, six years ago. We were having a lamb roast and my WI were providing salads and new potatoes - so the classic mint sauce wouldn't really have been suitable. This was a variation to that and proved so popular it is still one of my best sellers today. It is a great answer to the perennial problem of what to do with all of the courgettes - along with Ratatouille Chutney it is a very tasty preserve to make and keep for some of those Christmas buffet parties, and to be reminded of Summer.