Piglet’s Courgette and Tomato Chutney
My courgettes (after a rather feeble start) have now grown to the size of marrows! Presented with a ‘glut’ of both marrow sized courgettes and tomatoes I decided to make some chutney rather than taking the easiest option which would have been to freeze them.
2lb courgettes (peeled)
1lb 8oz tomatoes
1lb 4oz onions
1lb 4oz brown sugar
1 head of garlic
Fresh ginger (or 2 teaspoons of dried ginger)
1 tspn salt
½ tspn cayenne pepper (or piri piri)
¼ tspn black pepper
1 pint malt vinegar
Dice all the vegetables into small squares (roughly about ¼” square) and place in large open pan. Add vinegar, sugar and spices and bring slowly to the boil, stirring now and again. Simmer for at least 2hrs until thick (liquid has reduced)
Pour into heated sterilized jars and seal.
Allow 3-4 months for the chutney to mature.
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