500ml cider vinegar or white wine vinegar
400g brown sugar
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 & diced
- Put vinegar, 300ml water, sugar and spices in a large pan. Heat stirring until sugar dissolves, then add rest of ingredients with a tsp salt.
- Bring back to a simmer and cook uncovered for 2½ hours until darkened, thick and chutney-like.
- To sterilize the jars, wash thoroughly in hot soapy water. Rinse in hot water then put in the oven at 140C/fan 120C/gas 1 until dry.
- Pour the chutney into the hot jars, seal and wait for at least 3 weeks before opening.