I’m calling this my autumn chutney as it’s being made with the very last of our homegrown produce as October approaches and the evenings draw in. It’s actually a mix of several of my chutney recipes put together and utilises a good couple of those overgrown courgettes and some windfall apples. Making it now means it will be just about perfect in time for Christmas. This recipe made around ten medium jars in various sizes ranging from 200ml to 450ml. 

Ingredients: 

Two large overgrown courgettes (mine were around 1.4kg)

500g peeled, cored and chopped windfall apples with all bruising removed

500g onions chopped 

200g raisins 

600ml malt vinegar 

1tbsp mustard seeds 

1tsp chilli flakes 

1tsp coriander 

1tsp salt (I only use pink Himalayan)

1tsp black peppercorns, crushed or ground

5cm chopped fresh ginger 

500g soft brown sugar 

Method:

Combine all of the above ingredients and bring to the boil. Simmer gently for approximately 1.5 hours (making sure you stir regularly to avoid catching on the bottom of the pan). The test is more important than the time in knowing it’s ready as all fresh produce will contain differing amounts of water and sometimes it will take a little longer, sometimes a little less.

The chutney is ready when the colour has deepened and you have a positive ‘wooden spoon drag test’.

Pot the chutney into hot, sterilised jars. It will be perfect in time for Christmas. Will keep unopened for another year at least. Use within three months of opening.