Courgette and Tomato Chutney

At the weekend, we turned some more of our harvest into chutney. We used up some more courgettes and an assortment of tomatoes; red, yellow and even some green ones that were knocked off when one of the trusses came untied in the greenhouse.

We used the Courgette and Tomato Chutney recipe posted from the Eden Project chefs, scaling the quantities up to use more courgettes, tomatoes and Bramley apples as below.

Courgette and Tomato Chutney

560g courgettes, cut into 1cm cubes
560g tomatoes, blanched, skinned and roughly chopped
560g Bramley apples, peeled, cored and diced
280g onions, peeled and diced
280g sultanas
280g light brown sugar
140ml white wine vinegar
140ml water

Mixed Spices:

pinch chilli flakes
salt
fresh ginger, chopped
couple of cloves
few coriander seeds
blade of mace

The tomatoes were blanched and skinned, then roughly chopped before throwing into a pan with the cubed courgettes, and peeled and diced apples and onions; the spices were tied into a square of muslin, and sultanas, sugar, white wine vinegar and water added.

We simmered the chutney on a low heat for two hours, until it was thick. Then we put it into hot sterilised jam jars, sealed them and left them to cool.

We made six and a half jars of chutney from this modest amount of produce.

They should be left for at least two weeks, preferably two months, before consuming. Something else to enjoy through the autumn and winter when the harvests are over.

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3 thoughts on “Courgette and Tomato Chutney

  1. Pingback: Autumn Fruits « Hillwards

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