Courgette & Tomato Chutney

A chunky and vibrant homemade pickle flavoured with yellow mustard seeds- keep as an accompaniment or present as a gift

• Cooking Time Prep 20 mins
  Cook 2 hrs, 45 mins
• Skill Level Easy
• Servings Makes approx 2.5kg

Nutrition per serving

• Kcalories

  41

• Protein

  0.6g

• Carbs

  9.4g

• Fat

  0.2g

• Saturates

  0g

• Fibre

  0.7g

• Sugar

  9.4g

• Salt

  0.1g

Ingredients

• 500ml cider vinegar or white wine vinegar
• 400g brown sugar (any brown sugar will work)
• 1 tbsp mixed spice
• 2 tbsp yellow mustard seeds
• 1 cinnamon stick
• 4 onions, chopped
• 1kg courgettes, diced
• 1kg tomatoes, chopped
• 4 eating apples, peeled and diced
• 300g sultanas

Directions

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.
2. Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
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.
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.

Categories: All Christmas, Dishes, Vegetables