Cucumber Chutney Recipe
Ingredients :
4 large cucumbers
3 medium onions
2 oz salt
For the syrup:
1 pt white wine vinegar
1 lb soft brown sugar
1/2level tsp of ground turmeric
1/4 level tsp of ground cloves
1 tbsp of mustard seed (we used black)
Method :
1. Wash cucumber and slice very thinly
2. Peel the onions and slice very thinly.
3. In a large bowl, layer cucumbers and onions with a sprinkling of salt in between the layers. Weigh down with a plate. Stand for three hours.
4. After three hours, pour away the liquid and rinse the cucumbers and onions under running water twice.
5. Put vinegar, sugar and spices in a stainless steel or non stick saucepan and stir over a medium heat until the sugar is dissolved.
6. Add the cucumber and onions to the saucepan and bring to the boil.
7. Boil syrup and vegetables for a couple of minutes. Remove the vegetables with a slotted spoon and set aside.
8. Reduce remaining syrup for 15-20 min.
9. After ten minutes or so, gently fill warm, sterilised jars with vegetables. Don’t press down.
10. When syrup has reduced, pour over vegetables in jars. Cover immediately with plastic lined, sterilised metal lids.
11. When cold, label and store in a cool, dark place, away from damp.
AuthorNote; Being independent, we also put a large sprig of wild fennel in each jar when we added the vegetables.
ChupaNote: let sit on the shelf for a month to age and blend.
Source: The Cottage Smallholder dot com
Formatted by : Chupa Babi in MC
Ingredients :
4 large cucumbers
3 medium onions
2 oz salt
For the syrup:
1 pt white wine vinegar
1 lb soft brown sugar
1/2level tsp of ground turmeric
1/4 level tsp of ground cloves
1 tbsp of mustard seed (we used black)
Method :
1. Wash cucumber and slice very thinly
2. Peel the onions and slice very thinly.
3. In a large bowl, layer cucumbers and onions with a sprinkling of salt in between the layers. Weigh down with a plate. Stand for three hours.
4. After three hours, pour away the liquid and rinse the cucumbers and onions under running water twice.
5. Put vinegar, sugar and spices in a stainless steel or non stick saucepan and stir over a medium heat until the sugar is dissolved.
6. Add the cucumber and onions to the saucepan and bring to the boil.
7. Boil syrup and vegetables for a couple of minutes. Remove the vegetables with a slotted spoon and set aside.
8. Reduce remaining syrup for 15-20 min.
9. After ten minutes or so, gently fill warm, sterilised jars with vegetables. Don’t press down.
10. When syrup has reduced, pour over vegetables in jars. Cover immediately with plastic lined, sterilised metal lids.
11. When cold, label and store in a cool, dark place, away from damp.
AuthorNote; Being independent, we also put a large sprig of wild fennel in each jar when we added the vegetables.
ChupaNote: let sit on the shelf for a month to age and blend.
Source: The Cottage Smallholder dot com
Formatted by : Chupa Babi in MC
