Courgette & tomato chutney
- Preparation and cooking time
- Makes approx 2.5kg
A chunky and vibrant homemade pickle flavoured with yellow mustard seeds- keep as an accompaniment or present as a gift
- 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.