This recipe is brilliant for using up a glut in the garden. You can use courgettes that have turned into marrows and it’s a great way to make use of green tomatoes.
This year, as we have so many courgettes, I have also made some courgette chutney, using this recipe as a guide – with 1 kg courgettes and no tomatoes or ginger.
500g peeled roughly chopped tomatoes
500g peeled chopped courgettes
2 largish onions, peeled and chopped into small pieces
1-2 hot chillies, finely chopped (although these could be omitted)
1 thumb-size piece ginger, finely chopped
3 eating apples, peeled and chopped
1 bottle malt vinegar
250g granulated sugar
2 to 3 tea spoons powdered mustard
3 to 4 finely chopped cloves of garlic
Put all the ingredients into a large 5 pint saucepan.
Boil down gently without a lid on, stirring from time to time, until the excess liquid has gone, the remaining liquid thickens, and the mixture has the consistency of chutney. This takes 2 to 3 hours.
Put chutney into sterilised jars and seal.
Store for about 3 months before eating.
Here’s how to sterilise the jars:
Wash empty jam jars and lids thoroughly.
Place jars upside down on a baking tray in a cool oven (about 100 degrees C) for about half an hour to sterilise. (I find the hardest bit is to judge when to switch the oven on, i.e. when the chutney is likely to be ready in about half an hour.)
Boil the lids in a pan of hot water for about 10 minutes to sterilise them, together with some spoons to use to put the chutney into the jars.
Spoon the chutney into the jars while the chutney and jars are hot.
Cover each jar with a waxed paper disc (you can buy packets of these for jam making).
Screw the lid on while still hot to seal. If you use the jars where the centre of the lid pops up if the jar is no longer sealed, you can ensure that the jars are properly sealed.