Thanks go to Shiona for this reminder of summer’s bounty.
700g Courgettes, medium sliced
2 tbsp Salt
225g Onion, chopped
3 Garlic cloves, chopped
350g Muscovado Sugar
900ml Red wine vinegar
1 tbsp Coriander seeds, crushed
2 tbsp Brown mustard seeds
1 tbsp Fresh root ginger, peeled and finely chopped
2 dried chillies (I use some crushed chillies)
(Makes approximately 6-7 x 227g (8oz) jars
1 Mix the courgettes with one tablespoon of the salt and leave to drain in a colander overnight. Next day, rinse, drain and pat dry.
2 Put the courgettes in a pan and add the onion, garlic and remaining salt, sugar and red wine vinegar. Bring to the boil and simmer gently for about 15-20 minutes, until the sugar has dissolved and the vegetables are soft.
3 Add the raisins, coriander seeds, mustard seeds, ginger and chillies. Mix well and simmer for another 35 minutes or until the chutney is thick, stirring frequently.
4 Cool and put into warm, dry jars.