In our second year of gardening we have had a bumper crop of courgettes (some of which grew to marrow size) and a mixture of other delights. So we decided to make chutney again.

Courgette and Green Tomato Chutney

– Makes approx 2.5litres –

700g Courgette (cut into 1cm cubes)
700g Tomatoes (skinned & roughly chopped) Used a mix of red & green
700g Bramley Apples (peeled, cored & diced)
700g Onions (peeled & diced)
Handful of Raisins
350g Light Brown Sugar
175ml White Wine Vinegar
175ml Water
pinch Chilli Flakes
Salt
fresh Ginger (grated)
Cloves
Coriander Seeds

Firstly blanch and skin the tomatoes, then roughly chop before putting into a pan with the courgette, apples and onions.

Use a square of muslin to tie up the spices, then add to the mix with the raisins, sugar, vinegar & water.

Bring the mixture to a boil then simmer the chutney on a low heat for 2hours, until thick.

Put it into sterilised jam jars, seal and leave to cool. We used large kilner jars as we’d made so much!

Leave for at least 2 weeks to 2 months, before consuming. Great with stilton!

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