Courgette Chutney

Recipe submitted by Lyn Barwick


1.5kg courgettes

2 tablespoons salt

450g tomatoes skinned and chopped

225g onions, peeled and chopped

450g sultanas

Grated rind of 2 oranges

900g granulated sugar

300ml red wine vinegar

300ml malt vinegar

2 teaspoons cinnamon


Chop the courgettes into slices and tip into a colander, sprinkling with the salt between the layers, cover and leave to stand for 2 hours.

Rinse well under cold running water then dry in a clean tea cloth.

Put all the ingredients into a large pan and slowly bring to the boil, stirring frequently until the sugar has dissolved.

Simmer uncovered over a low heat for 1½ to 2 hours until thick, stirring from time to time to prevent sticking. Check with the spoon test making a channel in the chutney; if it fills slowly it's cooked.

Put into warmed sterilized jars, seal with wax paper and a good fitting lid. Store for 1 month before using.