Courgettes are also very good at this time of year and Eden’s chefs have put together this fab recipe for Garden courgette and tomato chutney.
- 200g courgettes (unpeeled if small) cut into 1cm pieces
- 200g red or green tomatoes, blanched, skinned, roughly chopped
- 200g Bramley apples, peeled and diced
- 100g onions, peeled and diced
- 100g sultanas or raisins
- 100g light brown sugar
- 50 ml white wine or cider vinegar
- 50 ml water
For the mixed spice:
- pinch of dried chilli flakes
- 1 small piece of fresh ginger, roughly chopped
- 1 clove
- A few coriander seeds
- A blade of mace
Put the vegetables and fruit in a large, heavy-based pan with the sultanas or raisins, sugar, vinegar and water, chilli flakes and salt.
Mix the spices and tie in a square of muslin. Add to the pan.
Heat the mixture gently, stirring occasionally to dissolve the sugar. Bring slowly to the boil. Simmer for 1-2 hours, stirring regularly to ensure it doesn’t burn to the bottom of the pan. Add a little more boiling water if it starts to dry out.
Pot up the chutney while it’s still warm in sterilised jars with plastic-coated screw-top lids (essential to stop the vinegar interacting with the metal). Leave to mature for at least 2 weeks, ideally 2 months before serving.