Now is the ideal time to be making chutneys. The apples, tomatoes, onions, chilli peppers and courgettes are at their peak all together and there’s probably more than you can eat of each.
This is a recipe that we’ve used for many years and it always works out fine. A good chutney with a bite to it although it does seem to take a long time to cook and has to sit around for a few months to achieve its full flavour – just in time for Christmas.
These quantities make enough for three 500gram kilner jars (and a little over).
- 500g marrow or large courgette;
- 500g tomatoes (ripe or unripe);
- 250g cooking apples;
- 250g onions;
- 250g sultanas or raisins;
- 250g soft brown sugar;
- 200ml white wine vinegar;
- 1-2 chillies;
- 6-12 cloves;
- 2tsp coriander seeds;
- couple of pieces for fresh ginger
- pinch of dried chilli flakes
Note: The amount of chilli is a matter of personal preference we put in chilli flakes because the chillies from the greenhouse are not very hot and the chutney need extra bite. If you’re using chillies from the supermarket or very hot chillies, you possibly won’t need the extra.
Put the cloves, coriander, ginger and chilli flakes in a spice bag.
Chop the courgette, tomatoes, onions and apples. We usually use a food processor to chop them quite small to end up with a reasonably smooth chutney but also chop some of the courgette by hand to get pieces about 1/4cm square so that the lumps in the chutney are not just sultanas.
Put everything into a large pan and bring to the boil to dissolve the sugar. Simmer for about 3 hours or until the vinegar is mainly absorbed and all the lumps are soft.
Discard the spice bag and spoon the chutney into clean hot jars, put on the lids and screw them down. Leave to cool (the lids should “ping” at some time when the seal is made). Label and store in a cool dark place for 2-3 months to fully meld the flavours.