Courgette & apricot chutney

Courgette & apricot chutney

Leave this chutney to mature for at least six weeks before eating, to allow the flavours to mellow, then serve with bread and cheese or cold meats.

By , 21 September 2015
Courgette & apricot chutney
  • Ready in: 75 mins
  • Serves: 40
  • Price: 10p per serving
Nutritional Info
Each 25g serving contains
  • Fat low
  • Saturates low
  • Sugars high
  • Salt low
  • Energy 180KJ 43KCAL
of your reference intake.
Typical energy values per 100g: 720kJ/172kcal.
  • 300g courgettes (weighed topped and tailed)
  • 250g ready-to-eat dried apricots
  • 250g cooking apples, cored (peeled weight)
  • 225g red onions (peeled weight)
  • 1 level tsp ground ginger
  • 1⁄2 level tsp ground allspice
  • 1⁄2 level tsp salt
  • 300ml bottle distilled white malt vinegar
  • 250g granulated sugar
  • Cut the courgettes, apricots and apples into 1⁄2cm pieces. Chop the onions.

  • Put all the ingredients in a very large saucepan or preserving pan and cook, stirring, until the sugar has dissolved. Boil gently for 35-45 minutes, stirring often until it is the consistency of chutney. When it’s ready, a wooden spoon dragged across the base of the pan will leave a clear path that takes a few seconds to cover over.

  • About 20 minutes before the chutney is ready, wash some jars and lids in hot soapy water, then rinse well. Put in the oven for 15 minutes at 140C/120C Fan/Gas 1 to sterilise.

  • Fill the jars with the chutney and put on the lids. Keep in a cupboard for at least 6 weeks before using.