Courgette Chutney

One of the other recipes I made back in the summer with the glut of courgettes was Courgette and Tomato Chutney. Like most chutneys it benefits from being left for at least a month before eating to allow the flavours to develop. I ate some with cheese and biscuits last week and it was really good, I was worried that it might be too vinegary but it wasn't, it had a lovely flavour and went really well with the cheese.

Courgette Chutney (from What Do I Do With All These Courgettes? - Elaine Borish)
(Makes 2.5kg)

1kg courgettes, chopped
1.5kg tomatoes, chopped
700g onions, sliced
2 cloves garlic, chopped
600ml vinegar
1 tsp salt
1 tsp mustard
1 tsp cayenne pepper
1 tbsp paprika
450g brown sugar
4oz raisins

In a large pot, heat the courgettes, tomatoes, onions and garlic with half the vinegar and simmer uncovered until the vegetables are soft, about 30 mins.

Add the rest of the vinegar and all the remaining ingredients. Simmer for about 1 hour, stirring occasionally to prevent sticking. It should be thick and reduced to a pulp, with no watery juices left. Pour into sterilised jars, put the lid on and leave to cool.