Courgette Chutney Recipe - canning (zucchini)

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Courgette Chutney (Zucchini)

 

Pickling Spices ( Coriander seeds,

yellow mustard seeds, dried chillies,

allspice, ginger, black peppercorns

and a couple of bay leaves)

700g courgettes (zucchini)

250g of raisins

250g of dried apricots

1 small green apple

250g sugar

3/4 tbspoon salt

500ml white wine vinegar

 

Tie the spices in a muslin bag.

Cut the courgettes into cubes.

In a large pan combine with all the other ingrediants and tie the

muslin bag to the handle so that it dangles into the mixture. Leave

for 24 hours.

Stir over a low heat to dissolve the sugar gently.

Cover and simmer for at least an hour, pressing the bag of spices

from time to time, until all the pieces of courgette are

translucentand the liquid is golden and syrupy.

Pour into warmed sterilised jars and cover.

Makes 3 -4 jars.

- Taken from Sarah Ravens Garden Cookbook