Courgette chutney with tomato

• cider vinegar↗500ml ml

  or white wine vinegar

• brown sugar↗400g g

  (any brown sugar will work)

• mixed spice1 tbsp tbsp
• yellow mustard seed2 tbsp tbsp
• cinnamon stick↗1
• onions↗4

  chopped

• courgettes↗1kg g

  diced

• tomatoes↗1kg g

  chopped

• eating apples4

  peeled and diced

• sultana↗300g g

Step-by-step instructions

1. 1

   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.

2. 2

   Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.

3. 3

   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.

4. 4

   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.