Courgette & tomato chutney

Courgette & tomato chutney

  • Rating: 4 out of 5.12 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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

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

    Rating: 4 out of 5.12 ratings
Advertisement
Advertisement
  • Family photo

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content