Redcurrant & red onion relish
Fantastic with goat's cheese, sausages or cold meats
Courgette chutney with tomato
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes approx 2.5kg
Skip to ingredients
- 500ml cider vinegaror white wine vinegar
- 400g brown sugar(any brown sugar will work)
- 1 tbsp mixed spice
- 2 tbsp yellow mustard seed
- 1 cinnamon stick
- 4 onionschopped
- 1kg courgettesdiced
- 1kg tomatoeschopped
- 4 eating applespeeled and diced
- 300g sultana
Nutrition: per serving
- kcal41
- fat0.2g
- saturates0g
- carbs9.4g
- sugars9.4g
- fibre0.7g
- protein0.6g
- salt0.1glow
Method
step 1
Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.
step 2
Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
step 3
To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
step 4
Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.
