Description
A rich and flavorful Courgette & Tomato Chutney, made by simmering courgettes, tomatoes, apples, and spices in vinegar and brown sugar until thick and deeply flavored. Perfect as a condiment to accompany cheeses, cold meats, or sandwiches, this chutney benefits from a few weeks’ maturation to develop its full taste.
Ingredients
Scale
Pickling Liquids and Spices
- 500ml cider vinegar or white wine vinegar
- 300ml water
- 400g brown sugar
- 1 tbsp mixed spice
- 2 tbsp yellow mustard seeds
- 1 cinnamon stick
- 1 tsp salt
Vegetables and Fruits
- 4 onions, chopped
- 1kg courgettes, diced
- 1kg tomatoes, chopped
- 4 eating apples, peeled and diced
- 300g sultanas
Instructions
- Prepare the Pickling Base: In a very large pan, combine the vinegar, 300ml of water, brown sugar, mixed spice, yellow mustard seeds, and the cinnamon stick. Heat gently while stirring to dissolve the sugar completely, ensuring a balanced sweet and tangy base for the chutney.
- Add the Main Ingredients: Once the sugar has dissolved, add the chopped onions, diced courgettes, chopped tomatoes, peeled and diced apples, sultanas, and the teaspoon of salt to the pan. Stir all the ingredients to combine evenly.
- Simmer the Chutney: Bring the mixture back to a gentle simmer, then allow it to cook uncovered for 2 1/2 hours. Stir occasionally to prevent sticking. The chutney should darken in color, thicken substantially, and develop a rich, chutney-like texture.
- Sterilise the Jars: While the chutney simmers, thoroughly wash your jars in very hot soapy water, rinse with very hot water, then place them on a baking sheet in an oven preheated to 140°C (fan 120°C, gas mark 1). Keep the jars in the oven until completely dry to ensure they are sterile and safe for preserving.
- Jar the Chutney: Once the chutney is hot and thickened, carefully spoon or pour it into the sterilised jars. Seal each jar immediately to lock in freshness and prevent contamination.
- Age the Chutney: Store the sealed jars in a cool, dark place for at least 3 weeks before opening. This maturation period allows the flavors to meld and intensify, resulting in a perfectly balanced chutney.
Notes
- You can substitute brown sugar with light muscovado sugar for a deeper molasses flavor.
- Use either cider vinegar or white wine vinegar depending on your preferred acidity and flavor profile.
- Ensure jars are properly sterilised to prevent spoilage and extend shelf life.
- The chutney lasts for several months unopened if stored correctly in a cool, dark place.
- For a spicier variation, add chopped fresh chili or ginger during cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: courgette chutney, tomato chutney, homemade chutney, pickles, preserve, British condiments
