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A useful chutney recipe using courgettes / marrows and green or red tomatoes, the quantities of fruit and vegetables can be adjusted to suit your personal glut.
1kg marrow / courgettes / pumpkin
1kg red or green tomatoes
1kg cooking or eating apples
500g sultanas / raisins / currents
500g light brown sugar
750ml white wine or cider vinegar made up to 1l with water
1 - 3tsp dried chilli flakes (more can be added if you like)
For the spice bag
12 black peppercorns
1 tsp coriander seeds
a few blades of mace
If using pumpkin, peel it and discard the fibres and chop into 1cm dice.
Courgettes and marrows can be diced with the skin on, but remove larger seeds.
Roughly chop the tomatoes and dice the apples, finely chop the onions.
Make up the spice bag using a square of muslin and add all the ingredients to a large preserving pan.
Bring slowly to the boil, stirring regularly, make sure the spice bag is kept in the middle of the pan.
Simmer for several hours, uncovered, stiring occasionally to make sure the chutney doesn't burn on the bottom of the pan.
The chutney is ready to pot when drawing a wooden spoon through the pan reveals the bottom. There shouldn't be any liquid remaining on the top.
Pot into sterilised jars and leave to mature for a few months before eating.
This recipe is adapted from the one on rivercottage.net.
See here for a blog post about making the courgette chutney recipe.