Courgette Chutney - Perfect With Cheese | Greedy Gourmet

Q: Does courgette chutney need to be left to mature?

All chutney recipes should be left for at least a month after bottling to mature, preferably in a cool, dark place, such as a pantry or cupboard. The chutney should last at least a year or even longer. The seal on the jar is the most important factor for storage. The jars are sterilised before use in a hot oven. This means the hot jars and the sterile courgette chutney should sterilise the jar contents completely before sealing. A good seal stops air and bacteria from getting in and the vinegar additionally acts as a preservative. Fill the jars carefully with the chutney to avoid spills around the seal, which may cause corrosion on the metal lids. Over time the harshness of the vinegar lessens and the courgette chutney develops a more mellow piquancy, as the other ingredients share their individual flavours. The texture of the vegetables also softens slightly. The chemical reactions that take place in preserved food are very complex. They can be likened to a good bottle of wine, which after lengthy ageing develops flavours and aromas that are much greater than the individual ingredients. As with courgette chutney, direct light and heat are best avoided. So storage in the pantry is ideal, if you have one otherwise keep the jars in the cool, on shelves, away from light.

Question 1

At what time of year is this recipe popular?

Accepted Answer

All the leftover cold meats and cheese from Thanksgiving, Christmas, and family gatherings come to life with a spoonful of courgette chutney. During summer picnics.

Question 2

Does courgette chutney need to be left to mature?

Accepted Answer

All chutney recipes should be left for at least a month after bottling to mature, preferably in a cool, dark place, such as a pantry or cupboard. The chutney should last at least a year or even longer.

The seal on the jar is the most important factor for storage. The jars are sterilised before use in a hot oven. This means the hot jars and the sterile courgette chutney should sterilise the jar contents completely before sealing.

A good seal stops air and bacteria from getting in and the vinegar additionally acts as a preservative. Fill the jars carefully with the chutney to avoid spills around the seal, which may cause corrosion on the metal lids.

Over time the harshness of the vinegar lessens and the courgette chutney develops a more mellow piquancy, as the other ingredients share their individual flavours.

The texture of the vegetables also softens slightly. The chemical reactions that take place in preserved food are very complex. They can be likened to a good bottle of wine, which after lengthy ageing develops flavours and aromas that are much greater than the individual ingredients.

As with courgette chutney, direct light and heat are best avoided. So storage in the pantry is ideal, if you have one otherwise keep the jars in the cool, on shelves, away from light.

Description

Ingredients

Courgettes

Rest of Chutney Ingredients

Instructions

For the Courgettes

For the Chutney

Notes