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Courgette/marrow chutney

From http://notjustgreenfingers.wordpress.com/2014/08/15/purple-bullace-jelly-and-courgette-chutney/

The quantities listed below are what I used, and that made 7 jars.

Ingredients

3 onions, chopped
750g tomatoes, chopped
750g marrow, diced
450ml white wine vinegar
4 small-medium cooking apples, peeled and diced
375g brown sugar
4 teaspoons all spice
1 1/2 tablespoons of mustard seeds
Thumb-sized piece of root ginger, peeled and grated
6 garlic cloves, crushed

Directions 

Essentially you just put everything in a pan and simmer for a couple of hours, but there are more detailed instructions on the original recipe. Head over to http://notjustgreenfingers.wordpress.com/2014/08/15/purple-bullace-jelly-and-courgette-chutney/ for the how to.

Top tip:
Chutney-making friends of mine recommend putting the chutney in a cupboard for a good 6 months after making it to let the flavours develop.


This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette/marrow chutney simmering in pan


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