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Courgette & tomato chutney

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

  • Prep: 20 mins
    Cook: 2 hrs 45 mins
  • Makes approx 2.5kg
  • Easy
  • Makes approx 2.5kg
  • Easy
  • Calories 41
  • Carbohydrates 9.4
  • Saturated Fat 0
  • Sugar 9.4
  • Protein 0.6
  • Fat 0.2
  • Fibre 0.7
  • Salt 0.1

Nutrition per serving

  • Calories 41
  • Carbohydrates 9.4
  • Saturated Fat 0
  • Sugar 9.4
  • Protein 0.6
  • Fat 0.2
  • Fibre 0.7
  • Salt 0.1

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

Method

  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.

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