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

225g Raisins

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.