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.