my courgette and tomato chutney recipe…
It’s that time of year again. The courgettes keep coming up thick and fast and we have more tomatoes than we know what to do with…
Enter my go-to courgette and tomato chutney recipe!
Carrie taught me how to make this last year and I’m pleased to say, it was a great success. With that in mind, if you too have an excess of veg coming out of the greenhouse, I highly recommend giving this chutney recipe a go.
Ps. Given that it tastes even better when its left to mature for a few months, if you make it now, you can gift it at Christmas! You’re welcome!
The ingredients:
Makes 1 litre
1 kg of courgettes
500g of onion
500g of ripe tomatoes
375g of soft brown sugar
1 pint of good quality apple cider vinegar
5 large cloves of garlic
3 inch piece of root ginger
1 tsp of salt
1 tsp of ground black pepper
1 tsp of cayenne pepper
The method:
- Roughly chop all vegetables in to small chunks, crush the garlic and grate the ginger
- Place all ingredients in a chutney pan or heavy bottomed pan and bring to the boil
- Turn heat down to a simmer and allow to bubble away and reduce for anywhere between 3-6 hours until the chutney turns darker, almost all liquid has evaporated and the consistency is thick.
- Spoon in to sterilised jars and seal.
- Can be eaten straight away or kept to mature for 3-6 months.
Once opened, use within 3 weeks. Enjoy!
So there you have it! A courgette and tomato chutney recipe of dreams!
Interested in trying some of my other recipes? Take a look at my morning smoothie recipe here.
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