Courgette chutney

courgettphotoThis is good for using up the glut of courgettes or the ones which have turned into small marrows overnight.

1.5 lbs of courgettes grated
1.5 tabs salt
8oz ripe, chopped skinned tomatoes
4oz chopped onions
4oz sultanas
1 tab chopped orange rind
1lb sugar
12 fl oz vinegar
1 teasp cinnamon
2oz chopped walnuts

Put the courgettes in a colander and sprinkle with salt. Leave for at least two hours and pat dry.
Put in a pan with the remaining ingredients except the walnuts and heat gently. Stir until the sugar is dissolved. Simmer until thick. Stir in walnuts. Put into hot sterilised jars.

You can eat this almost immediately but it does not keep as long as other types of chutney. It will be fine for Christmas.

Flour Power

October-November 2019