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.

YOU WILL NEED

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

Method

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

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life