Recipe information
Ingredients for - Courgette & tomato chutney
1. 500ml cider vinegar or white wine vinegar -
2. 400g brown sugar (any brown sugar will work) -
3. 1 tbsp mixed spice -
4. 2 tbsp yellow mustard seed -
6. 4 onions , chopped -
7. 1kg courgettes , diced -
8. 1kg tomatoes , chopped -
9. 4 eating apples , peeled and diced -
10. 300g sultana -
How to cook deliciously - Courgette & tomato chutney
1. Stage
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.
2. Stage
Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
3. Stage
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.
4. Stage
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.
