Recipe - Courgette Chutney

From Harvest to Plate - Sun 6 Oct 2019

Contributed by Christine Heath

Ingredients:

750g courgette, sliced
1 ½ tablespoon salt
250g ripe tomatoes, skinned and chopped
125g onion, chopped
125g sultanas
1 tablespoon coarsely grated orange rind
500g sugar
350 ml spiced vinegar
1 teaspoon ground cinnamon
50g walnuts, chopped

Method:

• Put the courgettes in a colander and sprinkle with the salt. Leave for 2 hours, then rinse and dry.
• Put in a pan with the remaining ingredients, except the walnuts, and heat gently, sirring, until the sugar has dissolved.
• Simmer until thickened, then stir in the almonds.
• Pour into hot sterilised jars and seal.
• Makes about 1.5 kg (3 lb) of chutney.