Spiced courgette chutney
A punchy, vibrant summer chutney, perfect for a ploughman's lunch
Difficulty and servings
Makes 1kg
Preparation and cooking times
Ready in 2 hours- Video tutorial: Making chutney
- Put all the ingredients in a large pan. Bring slowly to a simmer, stirring to stop the mixture sticking.
- Simmer, uncovered, for 2 hours until dark, thick and chutney-like. Pour into sterilised jars and leave for 2-3 weeks before eating.
Per 25g/rounded tbsp
36 kcalories, protein 0.6g, carbohydrate 8.4g, fat 0.2 g, saturated fat 0g, fibre 0.5g, salt 0.02 g
Recipe from olive magazine, June 2008.
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http://www.bbcgoodfood.com/recipes/6342/
Difficulty and servings
Makes 1kg
Preparation and cooking times
Ready in 2 hoursIngredients
- 2 onions , chopped
- 500g tomatoes , chopped
- 500g courgettes , diced
- 300ml white wine vinegar
- 2 Granny Smith apples , peeled and diced
- 250g brown sugar
- 2 tsp mixed spice
- 1 tbsp mustard seeds
- thumb-sized piece root ginger , grated
- 4 garlic clove , crushed
Per 25g/rounded tbsp
36 kcalories, protein 0.6g, carbohydrate 8.4g, fat 0.2 g, saturated fat 0g, fibre 0.5g, salt 0.02 g






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