Courgette & tomato chutney
- Preparation and cooking time
- Makes approx 2.5kg
- 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
- 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.