Vegetable Garden Chutney

This chutney is a great way of using up homegrown odds and ends. Especially useful when produce is growing faster than you can consume it. Try other combinations of vegetables, too.

MAKES: About 5¼ cups

INGREDIENTS:

• 1 pound zucchini
• 2 rounded tsp. salt, plus extra for sprinkling
• 1 pound scarlet runner beans, cut into ¾-inch pieces
• ½ pound corn kernels
• 1 pound onions, minced
• 2¾ cups cider vinegar
• 1 tbsp. cornstarch
• 1 tbsp. English mustard powder
• 1 tbsp. turmeric
• 1 green chili, deseeded and minced
• 2 cups warmed demerara sugar

INSTRUCTIONS:

1. Cut the zucchini in half lengthwise, then slice it into pieces.
2. Place the zucchini slices in a bowl and sprinkle them with salt. Leave them to sit for 1 hour.
3. Rinse the zucchini thoroughly to remove the salt and drain them.
4. In a stainless steel preserving pan, combine all the vegetables and vinegar.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
6. In a separate bowl, mix the cornstarch, mustard, and turmeric together with a few spoonfuls of vinegar from the pan. Stir until a smooth paste forms.
7. Add the paste to the pan, along with the chili and warmed sugar. Stir over low heat until the sugar has dissolved.
8. Simmer the chutney for ¾ to 1 hour, stirring occasionally, until it reaches a thick but juicy consistency.