Love homemade chutneys? Try making this spiced courgette chutney using ripe cherry tomatoes and fresh spices. It's a delicious autumn treat perfect with a ploughman's lunch.
Grind 1/4 tsp fennel seed, the seeds from 2 green cardamomss, 1/4 tsp coriander seeds and a good grinding of fresh nutmeg together until it forms a coarse powder.
Add 250 grams cherry tomatoes, cut into 1/8ths, 250 grams courgettes150 ml apple cider vinegar, 100 grams apple, diced, 120 grams light brown muscovado sugar, 1 tsp black mustard seeds, 1 tsp yellow mustard seeds, 1 cinnamon stick, 3 whole cloves, 10 grams ginger root, 2 garlic cloves, finely chopped and 100 grams sultanas to a large saucepan and bring to the boil.
Simmer, until thick and reduced, for one hour.
Spoon into hot sterilized jars and seal. Leave for at least 3 weeks before eating.