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Alexandra Palace Allotments Association

Recipe - Courgette Chutney

From Harvest to Plate - Sun 6 Oct 2019


Contributed by Christine Heath


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


  • 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.



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