Courgette and Tomato Chutney


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

300g sultanas


  • 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.

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