The BBC Good Food logo
Courgette & tomato chutney

Courgette & tomato chutney

By
A star rating of 4.5 out of 5.15 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes approx 2.5kg

A chunky and vibrant homemade pickle flavoured with yellow mustard seeds- keep as an accompaniment or present as a gift

Nutrition: per serving
HighlightNutrientUnit
kcal41
fat0.2g
saturates0g
carbs9.4g
sugars9.4g
fibre0.7g
protein0.6g
low insalt0.1g
Advertisement

Ingredients

  • 500ml cider vinegar or white wine vinegar
  • 400g brown sugar (any brown sugar will work)
  • 1 tbsp mixed spice
  • 2 tbsp yellow mustard seed
  • 1 cinnamon stick
  • 4 onions , chopped
  • 1kg courgettes , diced
  • 1kg tomatoes , chopped
  • 4 eating apples , peeled and diced
  • 300g sultana

Method

  • STEP 1

    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.

  • STEP 2

    Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.15 ratings
Advertisement
Advertisement
Advertisement

Sponsored content