Every garden has its own season.
Some years it’s herbs.
Some years it’s tomatoes.
This year, it was pattypan squash and zucchini.
At first we gave them away.
Then we started bringing them into almost every meal.
Eventually we discovered one thing we’ll probably make every summer from now on.
Homemade pattypan chutney.
Sweet from apples.
Warm with fresh ginger.
A little spicy.
Perfect with aged cheese, grilled meat or simply fresh bread.
What’s inside
- Pattypan squash
- Apples
- Onion
- Fresh ginger
- Apple cider vinegar
- Brown sugar
- Curry
- Cinnamon
- A pinch of chilli
No complicated ingredients.
Just things that quietly become something much better together.
We never really make it exactly the same twice.
Some years the apples are sweeter.
Sometimes the ginger is stronger.
Sometimes we leave it a little chunkier.
This year we grated everything instead.
The result is almost like a savoury jam.
Smooth enough for cheese.
Rich enough for autumn dinners.
The nicest part isn’t making it.
It’s opening a jar in November and remembering what the garden looked like in August.
Sometimes preserving food isn’t really about food.
It’s about keeping a season a little longer.
What we use
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See you in the garden.
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