We were talking about pickles and chutney at Goresbridge Community Garden this morning and I was reminded of this delicious chutney recipe that I made last year. It was passed on to me by Yvonne Carty from Hey Pesto .
Easy to throw together, it makes a great accompaniment to salads, eaten with crackers or even on the side with a chilli or curry.
Because we had/have so many courgettes the quantities given below will make a lot of chutney so make sure you have several sterilised jars ready or reduce the amount of ingredients.
Courgette Chutney Recipe
Put all the following into a large pan:
2 onions, chopped
500g tomatoes, chopped
500g courgettes, diced
200ml white wine vinegar
2 apples, peeled, cored and diced
250g brown sugar
2 tsp mixed spice
1 tbsp mustard seeds
2.5cm piece ginger, grated
4 garlic cloves, crushed
Bring everything slowly to simmer, stirring occasionally to stop it sticking. Simmer uncovered for two hours until thick and ‘chutney’ like.
Pour into sterilised jars and leave for 2-3 weeks to mature before serving.