Eden Project

Eden’s garden courgette and tomato chutney recipe

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.

Ingredients

• 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
• salt
• 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.

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