What’d You Do Last Weekend?
Want to try a gluten-free dessert that tastes anything but? How about hanging your lip on a Nanaimo bar? The recipe's from our neighbors up north, but the gluten-free graham crackers are a creation of Celiac Teen's Lauren. Unbelievable.
Zucchini, Tomatillo, and Ancho Chile Chutney
A few years ago when we had an abundance of green tomatoes, we made a wonderful chutney that paired really well with meat. This year I turned to the River Cottage Cookbook for a chutney recipe - and found one that used lots of zucchini - something we've had plenty of this year. I made a few modifications from the original based on what I had at hand, and the results turned out great. We grilled some pork chops that night just for a taste test, and this is not to be missed!
I've included the original River Cottage recipe below, as well as a list of my variations at the bottom of the recipe section.
River Cottage Chutney
2 lbs overgrown zucchini, chopped
2 lbs tomatillos or green tomatoes, chopped
1 lb cooking apples, chopped
1 lb onion, chopped
1 lb golden raisins
1 lb light brown sugar
2 1/2 c white wine vinegar
2 tsp red pepper flakes (optional)
A pinch of salt
Spice bag:
1 oz dried ginger pieces
12 cloves
2 tsp black peppercorns
1 tsp coriander seeds
- Combine all ingredients in a large stock pot and cook over medium to low heat for 2 - 4 hours, until it achieves the appropriate texture and the fruit has broken down.
- Pack into sterilized jars with 1/4" head space and process 12 minutes.
My variations:
- Instead of cooking apples, 3 cubed carrots
- Tomatillos, definitely
- Added 2 ancho chiles, seeded and cut into small pieces
- Instead of white wine vinegar, a combination of coconut and apple coder vinegar (both have 5% acidity)
- In the spice bag, 2" fresh ginger instead of crystallized ginger
