Courgette & tomato chutney
Ingredients
- Step 1 500ml cider vinegar or white wine vinegar
- Step 2 400g brown sugar (any brown sugar will work)
- Step 3 1 tbsp mixed spice
- Step 4 2 tbsp yellow mustard seed
- Step 5 1 cinnamon stick
- Step 6 4 onions , chopped
- Step 7 1kg courgettes , diced
- Step 8 1kg tomatoes , chopped
- Step 9 4 eating apples , peeled and diced
- Step 10 300g sultana
Calories: 41
Carbohydrate: 9 g
Protein: 1 g
Fat: 0 g
Cook time: 185 minutes
Prep time: 20 minutes
Total time: 205 minutes
Servings: 3
TAGS
Condiment
Snack
Mediterranean
Josh Eagleton
200 kcal or less
Accompaniment
BBQ
Christmas present
Condiment
Courgette glt
Courgette
Gift
Glut
Good Food
Hamper
Handmade
Homemade
Ketchup
Matured
Over an hour
pickle
Picnic
Present
Preserve
Relish
Sauce
Tomato
Vegetable chutney
Directions
- 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.