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Saturday, 21 August 2010

Courgette, Marrow, Cucumber & Apple Chutney or Tikvichka, Krastavitsa & Yabulka Chutney

My Bulgarian friends don't have an equivalent of chutney & have no idea what it is. They eat bread dry with every meal no butter or marg, chutney or jam, Although they do know jam & their Baba's used to make it, but  they don't seem to nowadays.
This is made from garden produce everyone grows
I have masses of apples in my garden & I'm not an apple eater so I do other things with them as I can't stand the thought of them going to waste. Last year we fed loads to the neighbours pig but this year I was determined to do as much as possible with what I have. So there will be various chutneys, cake, Rakia & Muffins along with any other recipes I can find, I may even do an apple pie mmmm.
Anyway back to this......
This is my own Chutney recipe & packs a bit of a punch, if that's not to your liking leave out the Cayenne pepper!
I gave the small jar to my friends & they said it was very hot, not many Bulgarians like hot!!! I left mine stored for a few months & it was not hot

2lb Apples
1 x Cucumber
1 med Marrow
1 x Courgette or 1lb if you can only get tiddlers
1lb 8oz Onions
1 pint Malt Vinegar
1lb Brown Sugar or golden sugar
1tsp Salt 1 tsp Cayenne Pepper
2tsp Ginger, ground

Peel, core, chop the apples. Finely chop the onion. Cut cucumber, marrow & courgette/s  in half, scoop out the seeds & peel off skin. Chop finely.
Place apples onion & veg in pan with the vinegar & bring to the boil, simmer till its soft.
Add sugar, salt & cayenne, stir till sugar has dissolved & continue simmering till the chutney has thickened.
make sure you stir it occasionaly to stop it sticking!
Pour into sterilised jars with airtight lids
Sterilise clean jars by 1/4 filling with water & heat full power in microwave for 4 mins, I do the lids by boiling them!


  1. When does the ginger go in? Any preference between cooking and eating apples? What are the red bits in the picture?

    1. Oh thank you for asking I didn't realise I had left that out. Add the ginger at the same time as the cayenne. The red bits is some apple skin I left on. Not all the skin just a little :-)