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Seasonal courgette chutney

courgettes

If you have a glut of courgettes this September, this chutney is the perfect solution! This recipe will make roughly 1.5kg, and is delicious with cold meats or to add seasonal flavour to a sandwich.

Instructions

  1. Put the courgettes into a colander and sprinkle with salt, leaving for 2 hours then rinse & pat dry
  2. Then add courgettes to a preserving pan with the remaining ingredients with the exception of the walnuts and heat gently, stirring until the sugar has dissolved. Simmer until thickened & then add in the chopped walnuts.
  3. Pour into hot sterilised jars and seal.

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A special thank you to National Garden Scheme volunteer, Christine Sanderson, for sharing this family recipe.

  • 750g courgettes – sliced
  • 1.5 tbsp salt
  • 250g ripe tomatoes - skinned & chopped
  • 125g chopped onions
  • 125g sultanas
  • 1 tbsp coarsely grated orange zest
  • 500g light brown sugar
  • 350ml cider vinegar
  • 1 tsp ground cinnamon
  • 50g chopped walnuts

 

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