Courgette chutney

This chutney is best if left to mature for at least 3 months…

Ingredients

• 2 lb courgettes
• 1lb 4oz onions
• 1lb 4oz brown sugar
• piece of fresh ginger
• pinch of pepper
• 1 pint malt vinegar
• 1 head of garlic
• 1lb 4oz tomatoes
• ½ tspn cayenne pepper
• 1 tspn salt

Method

Chop all the vegetables, add vinegar, sugar and spices and bring slowly to the boil in a large steel or enamel saucepan, stirring now and again. If the courgettes have a tough skin, you can peel them and compost the skins. Simmer for about two hours (don’t forget to stir as it will stick) until thick. Pour into heated jars* and seal. You need to use plastic lids or those special preserving jars with glass lids, (as the vinegar corrodes metal lids).

*You need to heat the jars in an oven at 140C/gas 1/245 F for ten minutes or so to sterilise them before pouring in the hot chutney.