Courgette Chutney Recipe River Cottage Food

MARROW CHUTNEY

Marrow chutney image

What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots

Provided by James Martin

Categories Condiment, Snack

Time 1h5m

Yield Makes about 4 x 450g jars

Number Of Ingredients 8

Ingredients

1.5kg/3lb 5 oz marrow , peeled and deseeded
225g shallot , sliced
225g apple , peeled, cored and sliced
225g sultana
2cm piece ginger , finely chopped
225g demerara sugar
850ml malt vinegar
12 black peppercorns

Steps:

Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick.
Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label. Will keep for a year in a cool, dark place.

Nutrition Facts : Calories 33 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Sodium 0.2 milligram of sodium

COURGETTE & TOMATO CHUTNEY

Courgette & tomato chutney image

A chunky and vibrant homemade pickle flavoured with yellow mustard seeds- keep as an accompaniment or present as a gift

Provided by Good Food team

Categories Condiment, Snack

Time 3h5m

Yield Makes approx 2.5kg

Number Of Ingredients 10

Ingredients

500ml cider vinegar or white wine vinegar
400g brown sugar (any brown sugar will work)
1 tbsp mixed spice
2 tbsp yellow mustard seed
1 cinnamon stick
4 onions , chopped
1kg courgettes , diced
1kg tomatoes , chopped
4 eating apples , peeled and diced
300g sultana

Steps:

Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.
Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.

Nutrition Facts : Calories 41 calories, Fat 0.2 grams fat, Carbohydrate 9.4 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 0.7 grams fiber, Protein 0.6 grams protein, Sodium 0.1 milligram of sodium

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