A few
days back I had a specific request for a new chutney flavour. A regular
customer to my market stall had just finished a jar of my beetroot and orange
chutney and was saying how much she enjoyed it, but one of her favourites was
courgette chutney, which she couldn’t find anywhere; so she asked me to make
her some. The task duly taken on board I dug through my recipe notebooks and
came across what sounded like a very tasty recipe for courgette and tomato
chutney.
This
chutney was so easy to make, a bit of chopping time, but that really is the
most laborious part of it. The smell filling the kitchen as it cooked was
divine and after putting it in the jars I had a small amount left, not enough
to fill a jar…so of course I had to eat it. Even though there had been no aging
time to soften the sharpness of the vinegar it was delicious. Tasting that good
just made I have high hopes for it after 4-6 weeks.
Here’s
the recipe, give it a go!
Ingredients
500ml
cider vinegar – I used Aspalls Cyder Vinegar
300ml
water
400g
brown sugar – I used half brown caster sugar and half light muscovado
1
tbsp mixed spice
2
tbsp yellow mustard seeds
1
cinnamon stick
1tsp
salt – I used Maldon sea salt
4
onions chopped small
1kg
diced courgettes
1kg
chopped tomatoes – I used plum tomatoes
4
eating apples peeled, cored and chopped – I used cox apples
300g
sultanas
Method
In a
large, thick-bottomed pan (not aluminium) add the vinegar, water, sugar, all
the spices and salt. Bring to a simmer stirring continuously until all the
sugar has dissolved.
Once
the sugar has dissolved add all the other ingredients and turn up the heat.
Bring to the boil but do not cover. Once the mixture is boiling turn down the
heat and simmer, stirring occasionally until the liquid is greatly reduced. The
chutney will become darker as it cooks down, just how dark depends on the type
of brown sugar you have used. Mine took about 1½ hours to reduce sufficiently
to be placed in jars. When you think it is ready draw a wooden spoon across the
bottom of the pan, if you can see the bottom of the pan clearly along the path
of the spoon and it takes a second or two for the remaining liquid to close
over it the chutney is ready.
Pot
up into hot sterilized jam jars, seal and label when cool. Leave in a cool,
dark place for at least 4-6 weeks before trying. Make sure your lids are
vinegar proof and have a vinegar proof seal.
HINTS:
As you are cooking with vinegar make sure your pan is stainless steel and not
aluminium. I use a proper maslin pan that has a wide opening for easy
evaporation and a thick base that reduces the chances of the chutney or jam
sticking and burning.
My
jars and lids are bought specifically for the market stall and are not second
hand. I sterilize them by washing jars and lids in very hot soapy water,
rinsing in hot water and then placing the wet, unlidded jars upside down on a
baking sheet, the lids are placed on a second baking sheet and everything is placed
in a fan oven at 130C for 30 minutes by which time the jars will have dried. I
turn off the oven leaving the jars inside to cool a little ready for the
chutney once it has finished cooking.