Courgette Chutney … with a kick!


4 lb courgettes

2 ½ lb  onions

2 ½ lb brown sugar

2 tbsps ground black pepper

2 pints malt vinegar

2 heads garlic

2 ½ lb tomatoes

½ lb raisins or sultanas (optional)

2 tbsps chilli flakes

1 tbsp cumin

2 tsp salt


  • Chop all the vegetables.
  • Add to the rest of the ingredients in a large preserving pan.
  • Bring slowly to the boil and then simmer for about two/three hours until thick.
  • Pour into heated, sterilised jars and seal.
  • Keep for a few months to mature – good to make in September for Christmas.



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