Wednesday 21 February 2018

Spiced courgette and tomato chutney

Neven Maguire

Spiced courgette and tomato chutney

An exciting accompaniment to cold meats or cheese. Makes 1kg.


2 onions, chopped

1 tbsp rapeseed oil

500g tomatoes, chopped

500g courgettes, diced

300ml white wine vinegar

1 tbsp tomato puree

2 Granny Smith apples, peeled and diced

250g brown sugar

2 tbsps mixed spice

1 tbsp mustard seeds

1 tsp root ginger, grated

4 cloves garlic, crushed


Put all of the ingredients in a large saucepan. Bring slowly to a simmer, stirring to stop the mixture sticking, and simmer uncovered on a low heat for two hours until dark and thick.

Pour the chutney into sterilised jars, then leave for two to three weeks before eating.

Irish Independent

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