The ubiquitous dessert in every chic French restaurant at the moment is Le Crumble.

For once the English Cuisine reigns supreme, who would have thought that the simple expedient of leaving the water out of the pastry in Apple Pie (or Tarte aux Pommes) would have created the must-have desert for the twenty first century.

The other borrowing from English Cooking which is begining to creep onto French menus is Le Chutney.

Unfortunately it hasn’t yet managed to make its way onto the shop floor (Hey the lads in Ballymaloe Relish. There’s an opportunity for you here !) and the only relish available in the “English Products” section of our Hyper U is Branston Pickle, which is so full of vinegar it dissolves teeth.

This isn’t really a problem with me as I have always made my own chutney anyhow but, as I now live in France I feel obliged to make it (as I always have) from the natural surpluses available in this neck of the vines.

I don’t know a tomato grower well enough to beg green tomatoes from him and to put in expensive apples imported from god knows where seems totally against the spirit of chutney.

Le Chutney.

1 1/2 Kg Tomatoes (whichever is cheapest)
1 Kg Courgettes
250g Red Peppers
1 Kg Onions

200g Root Ginger
Two tablespoons Black Peppercorns
Two Tablespoons Coriander Seeds

1 Ltr Red Wine Vinegar
1 Kg Granulated Sugar

There isn’t much cooking involved in making this but the one thing I enjoy in a chutney is a bit of texture and so I am a little fussy about how I chop them up.

Cut the courgettes and the peppers into little half inch dice.
Peel and then halve the onions and then slice them thinly.

Put the tomatoes into the food processor and reduce to mush.

Grate the ginger, skin and all, on the coarsest blade of the grater.

Now throw the whole lot with the peppercorns and the coriander ( I leave these whole for the crunch of flavour but you could crush them) and the vinegar and the sugar into a large pot and bring to a gentle boil.

After a couple of hours they will all have started to amalgamate nicely.
Keep boioling now, but also watch and stir.
The mixture should be thick enough that a spoon drawn through it will leave a trail- but at this moment it is also likely to stick to the bottom of the pot.

Then Bottle as you would jam

Voila, Le Chutney.