Spiced Tomato and Courgette Chutney Recipe
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.
Servings: 12 servings
Calories: 84kcal
Equipment
- 1 large saucepan
- 1 preserve jars 1 pint size
Ingredients
- 250 grams cherry tomatoes cut into 8ths
- 250 grams courgettes quartered and finely sliced
- 150 ml apple cider vinegar
- 100 grams apple peeled and diced
- 120 grams light brown muscovado sugar
- 1 tsp black mustard seeds
- 1 tsp yellow mustard seeds
- 1 cinnamon stick halved
- 1/4 tsp fennel seed
- 2 green cardamoms seeds only
- 1/4 tsp coriander seeds
- fresh nutmeg
- 3 whole cloves
- 10 grams ginger root grated
- 2 garlic cloves crushed and finely chopped
- 100 grams sultanas
Instructions
- 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.
Nutrition
Calories: 84kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 209mg | Fiber: 1g | Sugar: 17g | Vitamin A: 149IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg