Chutney recipe for 4 - 8 people, takes only 45 mins; recipe has cider vinegar, brown sugar, mixed spice, mustard seed, cinnamon stick, onion, courgette, tomato, apple and sultana.
Courgette & tomato chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Onion: 4 onions, chopped
- Tomato: 1kg tomatoes, chopped
- Courgette: 1kg courgettes, diced
- Cider Vinegar: 500ml cider vinegar or white wine vinegar
- Brown Sugar: 400g brown sugar (any brown sugar will work)
- Apple: 4 eating apples, peeled and diced
- Sultana: 300g sultana
- Mustard Seed: 2 tbsp yellow mustard seed
- Mixed Spice: 1 tbsp mixed spice
- Cinnamon Stick: 1 cinnamon stick
Directions
- 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.
