Courgette/marrow chutney

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

vegetarian, vegan, dairy free, gluten free

3 onions, chopped

750g tomatoes, chopped

750g marrow, diced (you may also prefer to peel it)

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

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.

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 :)