Rainbow Relish

Rainbow relish.

We had such a glut of delicious veggies from the patch, and from the local market that I have had to learn the long-loved art of chutney making. I didn't realise how easy it was! (I also discovered I have a gift for burning the bottom of the saucepans as I use them too, although I am working at the non-burning skill a lot more these days.)

A Breathe favourite in the chutney line is my 'rainbow relish'. So named because it has such a great variety of colour packed in with the fruit and veg. And of course, the secret ingredient of fresh rainbows, gathered at rare sunny moments between the very Welsh rain showers we have here! But you can make it without. It still works.

This is so yummy served with a chunk of your favourite cheese and some home-made bread, or for smothering a juicy burger, or as the base filling for a courgette tarte-tatin. (Yes, These do exist!)

Anyway, the recipe goes something like this;

6 onions, roughly chopped

3 or 4 fresh beetroots, finely sliced.

4 carrots, grated

3 courgettes, finely sliced

6 tomatoes, chopped

2 yellow peppers, finely chopped

A handful of dried cranberries

A handful of sultanas

2 apples, peeled,cored and chopped

Juice of 1 lemon

2tsp salt

2tsp ground ginger

225g brown sugar

1 pint vinegar

Pile everything in a large pan;

Simmer for about an hour or till tender, stirring from time to time.

Apologise to other members of the household for the strange smell of vinegar and onion vapours that is making their eyes stream. 

Suggest they go for a walk to escape. But don't go with them as you may find on your return that you've burnt the bottom of the pan. Not that I would ever do such a thing .....

Fill some warmed clean jars with the beautiful purple gloop you've just made and label up. It's ready to eat, but keep in the fridge once you've opened the jar.