A chunky and vibrant homemade pickle flavoured with yellow mustard seeds. This courgette and tomato chutney makes for the perfect accompaniment or gift
Prep:20 mins
Makes approx 2.5kg
500ml cider vinegar or white wine vinegar400g brown sugar (any brown sugar will work)1 tbsp mixed spice2 tbsp yellow mustard seed1 cinnamon stick4 onions, chopped1kg courgettes, diced1kg tomatoes, chopped4 eating apples, peeled and diced300g sultana
STEP 1Put 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.STEP 2Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.STEP 3To 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.STEP 4Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.
