Summer Garden Zucchini Chutney
February 17, 2015
The end of Summer is fast approaching, each day my garden yields an abundance of more fresh produce. We are collecting what seems like a continuous supply of tomatoes daily and every couple of days there is also eggplant, zucchini and capsicum. At this point in Summer I generally begin to become a little fatigued of thinking of ways to incorporate the same vegetables into evening meals – especially zucchini. Zucchini is such a prolific producer that it can overwhelm an unsuspecting household.
I generally make my End of Summer Chutney around this time. You can find the recipe for that via my friend Bizzy Lizzy Good Things. I shared it there a little while ago. This year I (un-intentionally) made a variation of that recipe by simply using what I had piling up on the kitchen bench. If I had of dared to mention the Z word to the kids when they asked what was for dinner I anticipated that it would be thrown at me!
It is well and truly time to get out your jars and to make use of the abundant fresh produce of Summer before it ends for another year.The thing I love most about making jams, relishes and sauces is that they allow the produce to be enjoyed for months to come when the garden has stopped producing those vegetables.
Are you ready to start using your garden excess to make Chutney?
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