Hallo dear Hive Foodies!

I am resting after cooking up a big pan of chutney today, finally using up most of a large zucca/ pumpkin - called Lunga Di Napoli which I grew a couple of last year. I was almost out of chutney, as I adore it, and last made a batch a couple of years ago. We are big chutney makers in Scotland, whilst here in Italy it is a rather unusual thing!

I don't follow recipès per se, but always check a basic outline of how to make it, from my big Reader's Digest Food From Your Garden book - where I get some nice ideas about combinations of fruits and veggies too - mmmmm pear and lemon I'll have to make some time!

I popped out to buy some extra onions, but apart from that, found ingredients around my kitchen that came together very nicely - plus some jars from my extensive collection in the cellar. I love to add a LOT of spices to the chutney, no matter what type I'm making, but because the pumpkins don't have much of a strong flavour, I made sure to add more spices than usual.

In particular, some lime powder and big black cardamom pods, and a 'long black pepper' sample which I got from my online spice supplier - wonderfully aromatic.

I have quite a good selection of spices and herbs, many foraged and dried from around where I live, but many also bought in, in bulk. I use spices medicinally in my food, as part of a dynamic and healthy diet, and especially in winter they bring a warmth and excitement to the food which is hugely beneficial. Here is my spice collection:

Cooking chutney takes so long! I could've saved some time by chopping the veggies more finely, but it is nice to cook things a long time and also heat up the room!! Here I have fried up the onion and garlic and spices in a very large pan, then added the zucca, capers, and some plums for an extra oomph... then sugar and vinegars. I used organic cider vinegar, and some balsamic - with a dark sugar.

Then just stirring and stirring, but mostly the mix behaved itself and didn't stick to the bottom. This is my favourite spatula/ stirring implement, which Vittorio made by whittling down some wood. I love having the perfect instrument to stir with!

Oh, and some mashing - once the pumpkin had softened a lot, after a couple of hours of cooking, I used my potato masher to squash them smaller. Perfetto. It began to thicken once I mashed it a bit. When it gets more syrupy and less watery, I take it off the flame and let it sit a few minutes to stop simmering.

Then putting them into jars that had just been sterilised in boiling water. If it is jarred immediately, whilst still hot, then the jars will seal themselves nicely - i.e. make the clicker depress, which makes it less likely to develop mould or rust in the long-term. I like to do a batch that will last me a couple of years, so hygiene is vital.

I am so happy to have these new jars all ready to put on cheese and bread: it's always a surprise to open a jar and see how it has aged, and to appreciate the unique spice flavours and the texture - this is the first time I used capers in a chutney, so I look forward to seeing how that will be... Tomorrow I will go and buy a special piece of cheese, to try the one jar which is only half-full, from the last of the pan.

Much love to you in your kitchen today - many blessings on your food and meals!