Courgette & tomato chutney
A chunky and vibrant homemade pickle flavoured with yellow mustard seeds- keep as an accompaniment or present as a gift
Difficulty and servings
Makes approx 2.5kg
Preparation and cooking times
Prep 20 mins
Cook 2 hrs 45 mins
- Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.
- Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
- To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
- Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.
PER SERVING
41 kcalories, protein 0.6g, carbohydrate 9.4g, fat 0.2 g, saturated fat 0.0g, fibre 0.7g, sugar 9.4g, salt 0.1 g
Recipe from bbcgoodfood.com, April 2012.
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http://www.bbcgoodfood.com/recipes/2155641/
Difficulty and servings
Makes approx 2.5kg
Preparation and cooking times
Prep 20 mins
Cook 2 hrs 45 mins
Ingredients
- 500ml cider vinegar or white wine vinegar
- 400g brown sugar (any brown sugar will work)
- 1 tbsp mixed spice
- 2 tbsp yellow mustard seeds
- 1 cinnamon stick
- 4 onions , chopped
- 1kg courgettes , diced
- 1kg tomatoes , chopped
- 4 eating apples , peeled and diced
- 300g sultanas
PER SERVING
41 kcalories, protein 0.6g, carbohydrate 9.4g, fat 0.2 g, saturated fat 0.0g, fibre 0.7g, sugar 9.4g, salt 0.1 g
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28 June 2012
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06 August 2012
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28 September 2012
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07 February 2013
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