Courgette chutney

Courgette Chutney August 2018

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It’s the middle of August and there is an inevitable glut of courgettes in the garden. This year I have grown a yellow variety, that are delicious, and have thin tender skins. So here is a variation on my rhubarb chutney recipe. Use the same quantities as before, but instead of rhubarb, use courgettes. (I included one Bramley Apple with the chopped courgettes)

1 1/2 lb chopped courgettes (including one bramley apple)

1 1/2 lb Demerara sugar

1 pt vinegar

6oz sultanas

1 Small chopped onion

3 cloves chopped garlic

1 desertspoon each cinnamon, ground ginger, salt.

1/2 desertspoon chilli powder

Bring to the boil in a large heavy bottomed pan. Reduce to a gentle boil and set your timer for 1 hour. Stir occasionally. When done, the chutney is darker but you can still see chunks of courgette. A wooden spoon drawn through the pan will leave a path for a split second!

Bottle in sterilised jars.

This is a nice sweet chutney, delicious with cheese.

Top Tips

Use a large heavy bottomed pan to prevent burning and to prevent splashes and overflows.

Chutney thickens more as it cools. Don’t overlook it or you will end up with toffee!