Tomato and Courgette Chutney

Makes about 6 x 340g jars

October: Tomato & Courgette Chutney

I have now made numerous batches of this to use up a glut of oversize courgettes and surplus tomatoes. Feel free to use an assortment of differnt courgette cultivars including different colours and as the autumn draws in you can also substitute red tomatoes for green. Delicious as cheese and chutney on toast. This recipe was taken from a library book on preserves (Apologies - I forget the title).

Ingredients

800g tomatoes, roughly chopped 800g green or yellow courgettes, cut into small cubes 500g onions, peeled & chopped 700g granulated sugar 600ml cider vinegar or white wine vinegar 2cm piece of fresh ginger, peeled & finely chopped 1 tsp ground coriander pinch dried chilli flakes 1 tsp salt black pepper

Step One

Put all the ingredients into a preserving pan and heat gently, stirring until all the sugar has dissolved.

Step Two

Bring the mixture to the boil, then reduce the heat and simmer for about 1 hour and 15 minutes until the chutney is well reduced. The thicker it gets the more often you need to stir - towards the end you need to give it your full stirring attention to ensure that it does not burn.

Step Three

Pot the chutney into hot sterilised jars. If you can, leave it for a couple of weeks to mature.