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 Chutney560g 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.