A gently spiced courgette, apple and onion chutney. This version is for refrigerated storage because its acidity has not been measured or validated for cupboard storage.
Ingredients
- 1kg, diced Courgettes
- 500g, finely chopped Onions
- 2, peeled and diced Cooking apples
- 500ml Cider vinegar
- 250g Light brown sugar
- 150g Raisins
- 1 tsp Mustard seeds
Method
- Wash six small heatproof jars and their lids thoroughly in hot soapy water, rinse well and leave to air-dry. This recipe has not been pH-tested, so it is not for shelf-stable cupboard storage.
- Put the diced courgettes, onions, apples, raisins and mustard seeds in a large preserving pan. Pour in the cider vinegar and add the sugar.
- Set the pan over medium heat, stirring until the sugar has fully dissolved. Bring to a gentle boil, then lower the heat so the chutney bubbles steadily without catching.
- Cook uncovered for 75–90 minutes, stirring regularly and more often as it thickens. It is ready when a spoon drawn across the base leaves a clear trail for about 2 seconds.
- Spoon the chutney into the clean jars. Cool promptly, cover and refrigerate within 2 hours. Keep refrigerated from the outset and use within 10 days; do not mature or store in a cupboard.
Allotment tip
Keep refrigerated before and after opening and use within 10 days; this recipe has no verified acidity for cupboard storage.