I took my first canning class in 2009, towards the end of the season. Last year I canned a little bit, mostly sticking to the recipes from Simply in Season. I wish I had taken the time to plan ahead, because when you have buckets of tomatoes and other extra produce, the last thing you have time for is to sit and say “hmm, what can I do with these?”
Nowadays I’m more likely to freeze than can, but if you are able to take the time to make some items like this chutney it is heaven to be able to pull it out of the cupboard in the middle of winter and have a ready-made sauce at your fingertips. Much better than fast food!
Mediterranean Chutney—“Perfect Preserves”
“Containing tomatoes, peppers, zucchini, and eggplant, this chutney should appeal to lovers of ratatouille. The proportions of the vegetables can be varied to suit your taste or to what you have available.”
—-Makes 4 lbs
NOTE: We used Smoked Paprika (found at Russos) instead of regular paprika and it really gives this chutney an incredible flavor! I highly recommend this for winter eating: I served it over wilted bitter greens & rice, with some feta sprinkled on top at a farm lunch, and the interns all asked “What is this?!!!!”
The Verdict: I was actually quite sad when we were done, because the taste was phenomenal. It dressed up boring chicken and rice quite nicely. I wish I took the time to can more of these types of things in summer, because it’s such a convenient thing to have in your pantry.
More Recipes to Savor the Harvest
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Join the 3 day clean eating challenge!
Clean eating doesn't have to be hard! Join us to discover just how easy it can be to feel better and get healthy.