Courgette & tomato chutney

Name: Courgette & tomato chutney
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 2
Cuisine: Global
Ingredients: 500 milliliters cider vinegar or white wine vinegar; 400 grams brown sugar (any brown sugar will work); 1 Tbsp mixed spice; 2 Tbsps yellow mustard seed; 1 cinnamon stick; 4 onions, chopped; 1 kg courgettes, diced; 1 kg tomatoes, chopped; 4 eating apples, peeled and diced; 300 grams sultana

Courgette & tomato chutney could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 2. One serving contains 1759 calories, 21g of protein, and 7g of fat. This recipe covers 54% of your daily requirements of vitamins and minerals. Several people made this recipe, and 209 would say it hit the spot. A mixture of onions, sultana, spice, and a handful of other ingredients are all it takes to make this recipe so yummy. It works best as a condiment, and is done in about 3 hours and 5 minutes. If you like this recipe, you might also like recipes such as Asparagus & courgette fritters with fresh tomato & ginger chutney, Tomato & courgette stew, and Courgette & tomato linguine.

Instructions

Put the vinegar, 300ml water, sugar and spices in a very large pan.

Ingredients you will need

Vinegar

Spices

Sugar

Water

Equipment you will use

Frying Pan

Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.

Ingredients you will need

Sugar

Salt

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

Ingredients you will need

Chutney

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.

Ingredients you will need

Water

Equipment you will use

Baking Sheet