Description
This Courgette & Tomato Chutney is a richly flavored, sweet and tangy preserve that perfectly balances the freshness of courgettes, tomatoes, and apples with warming spices. Slow-simmered to a thick, dark consistency, it’s ideal for adding a zesty kick to sandwiches, cheeses, and roasted dishes. The chutney requires no special equipment beyond a large pan and sterilized jars, making it a straightforward and rewarding homemade condiment.
Ingredients
Scale
Chutney Ingredients
- 500ml cider vinegar or white wine vinegar
- 400g brown sugar (any type)
- 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 tsp salt
- 300ml water
Instructions
- Prepare the vinegar mixture: In a very large pan, combine 500ml cider vinegar (or white wine vinegar), 300ml water, 400g brown sugar, 1 tbsp mixed spice, 2 tbsp yellow mustard seeds, and 1 cinnamon stick. Heat the mixture gently, stirring occasionally until the brown sugar has fully dissolved.
- Add the fruits and vegetables: Add 4 chopped onions, 1kg diced courgettes, 1kg chopped tomatoes, 4 peeled and diced eating apples, 300g sultanas, and 1 teaspoon salt to the vinegar mixture. Stir well to incorporate all ingredients.
- Simmer the chutney: Bring the mixture back to a simmer over medium heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for 2 1/2 hours, stirring occasionally, until the chutney thickens, darkens, and reaches a chutney-like consistency.
- Sterilize the jars: Wash your jars thoroughly in very hot soapy water, rinse well with very hot water, then place them on a baking sheet in a preheated oven at 140°C (fan 120°C/gas mark 1) until completely dry. This ensures the jars are sterile for safe preservation.
- Jar the chutney: While the chutney is still hot, carefully pour it into the sterilized jars. Seal them immediately to create an airtight environment.
- Storage and maturation: Store the sealed jars in a cool, dark place and allow the chutney to mature for at least 3 weeks before opening, enabling the flavors to fully develop.
Notes
- Using either cider vinegar or white wine vinegar is fine; cider vinegar gives a fruitier note.
- The cooking time can vary slightly based on the heat and pan size, so watch for thickening and color change as your guide.
- Sterilizing jars properly is crucial to prevent spoilage and ensure safe long-term storage.
- Allowing the chutney to mature for the full recommended three weeks enhances depth of flavor.
- The chutney can be stored unopened for several months in a cool, dark place.
- Once opened, keep refrigerated and consume within a few weeks.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: courgette chutney, tomato chutney, homemade chutney, preserved condiment, autumn chutney recipe, spiced chutney
