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Courgette chutney

• Message 1. 

  Posted by John L (U10162566) on Sunday, 14th August 2011

  Many of you may have lots now, or a neglected monster. Here's a chutney recipe that's based around a river cottage one, but with a couple of things I sorted myself. Got it all finished today and the bit I let cool as a tester tells me it's a winner. It's my first ever go too, so if I can do it so can you
  
  1 kilo each of chopped apples, toms and courgettes
  500g onions
  500g raisins
  500g brown sugar
  2 cloves garlic
  750ml red wine vinegar
  250ml malt vinegar
  Spices to taste mine were black pepper, salt, mixed Asian spice and taco seasoning (added these direct not in a bag as advised, just adjusted to taste)
  
  Chuck it all in a slow cooker and leave on low overnight
  
  Throw it in a pan in the morning and boil it til reduced
  
  Jar it up

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• Message 2

  , in reply to message 1.

  Posted by daintiness (U3887838) on Sunday, 14th August 2011

  What kind of apples - do they have to be cookers or will my eating wind falls do?

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• Message 3

  , in reply to message 2.

  Posted by figrat (U3054696) on Sunday, 14th August 2011

  What kind of apples - do they have to be cookers or will my eating wind falls do?  Best chutney I ever made was from a mixed bag of windfalls.

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• Message 4

  , in reply to message 1.

  Posted by poshHebeJeebie (U9319867) on Sunday, 14th August 2011

  Made somsething very similar last year, with the addition of some chopped chillies, and using white rather than brown sugar (lets the colour of the tomatoes shine through, rather than rendering it a duller brown) and spiced white vinegar.
  
  At the local village chutney contest last autumn, I was surprised (but well chuffed) to win the cup for the best chutney!
  
  Like all things, it pays to experiment and use what is available and in season.
  
  PHJ
  
  btw am about to experiment with Runner Bean chutney, brought about by a glut of RBs. I'm told it's good. Hmmmmmmmm

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