Courgette & tomato chutney

200 kcal or less accompaniment bbq christmas present condiment courgette glt courgette recipes gift glut recipes hamper handmade homemade ketchup matured over an hour pickle picnic present preserve relish sauce tomato recipes vegetable chutney

N/A

Makes approx 2.5kg

Source

Ingredients

500ml cider vinegar or white wine vinegar

400g brown sugar (any brown sugar will work)

1 tbsp mixed spice

2 tbsp yellow mustard seed

1 cinnamon stick

4 onions , chopped

1kg courgettes , diced

1kg tomatoes , chopped

4 eating apples , peeled and diced

300g sultana

Method

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.

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

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.

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.