Spiced Courgette Chutney
This chutney recipe combines a medley of flavors, from the sweetness of apples and brown sugar to the tang of white wine vinegar and the warmth of spices. The result is a rich and aromatic condiment perfect for pairing with cheeses, meats, or simply enjoying on its own.
— Constant Cookbook
Ingredients
- 2 onions , chopped
- 500g tomatoes , chopped
- 500g courgettes , diced
- 300ml white wine vinegar
- 2 Granny Smith apples , peeled and diced
- 250g brown sugar
- 2 tsp mixed spice
- 1 tbsp mustard seeds
- thumb-sized piece root ginger , grated
- 4 garlic clove , crushed
Instructions
- Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.
- Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
- To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
- Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.
Yield
Makes 1kg
Nutrition
- Calories: 41 calories
- Fat Content: 0.2 grams fat
- Carbohydrate Content: 9.4 grams carbohydrates
- Sugar Content: 9.4 grams sugar
- Fiber Content: 0.7 grams fiber
- Protein Content: 0.6 grams protein
- Sodium Content: 0.1 milligram of sodium
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