Courgette and tomato chutney

A chunky and vibrant homemade pickle flavoured with yellow mustard seeds- keep as an accompaniment or present as a gift

Ingredients

• 500ml cider vinegar or white wine vinegar
• 400g brown sugar (any brown sugar will work)
• 1 tbsp mixed spice
• 2 tbsp yellow mustard seeds
• 1 cinnamon stick
• 4 onions , chopped
• 1kg courgettes , diced
• 1kg tomatoes , chopped
• 4 eating apples , peeled and diced
• 300g sultanas

  

  1. 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.
  2. Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
  3. 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.
  4. 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.

  NUTRITION PER SERVING:

  41 kcalories, protein 0.6g, carbohydrate 9.4g, fat 0.2 g, saturated fat 0g, fibre 0.7g, sugar 9.4g, salt 0.1 g 

  
  source:bbcgoodfood.com