I used up the last of the courgettes in a picallili style mustard relish, & as we all love spicy food I made a tomato, red pepper & chilli chutney. These are both quite easy – if a little messy & it is much easier if you have a food processor for all the grating. The quantities are approximate as I just used what I had leftover to use up.
Sterilise jars & lids by washing in dishwasher – or v hot water – then place on a tray in a warm oven for 10 minutes. Fill while both jars & chutney are still warm, put lids on, & as the chutney cools it forms a vacuum which creates an airtight seal.
I used 2 Large courgettes & summer squash (patty pan) – about 1.5 kg before preparation.
One onion & one pepper (I used red for a bit of colour).
500ml white wine or cider vinegar
1 .5 teaspoon dry mustard powder
1 teaspoon crushed mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/4 teaspoon chilli flakes (optional)
Deseed the squash & grate or thinly slice (no need to peel)- mix together with the onion & pepper, sugar, vinegar & spices in a large saucepan.
Bring to the boil & cook until veg is just cooked but still a little crunchy.
Mix a tablespoon of cornflour with a little cold water into a paste & stir into the pan & cook for a minute or two more to thicken the sauce.
Spoon into clean sterilised jars while still warm, put lids on & store in a cool place for a couple of months before eating.
Red Pepper & Chilli Chutney.
This is a bit of a cheat – using a large jar of roasted red peppers.
1 lge jar of roast red peppers.
1 eating apple
A courgette or marrow
Some fresh tomatoes – I used whatever I had leftover but you could use tinned tomatoes if necessary.
(You need about a kilo & a half of veg to 500mls vinegar so add whatever you like to make up the weight)
500 mls white vinegar (I used cider)
Either fresh or dried chilli to taste – I used 3 jalapeño red chillis, seeds & all, but a teaspoon of dried would be ok.
Chop up all the veg fairly small & add to a pan with all other ingredients , bring to the boil & simmer until thickened & reduced, this can take a while so keep stirring occasionally to stop the chutney burning or catching on the bottom of the pan. You could use a slow cooker without the lid for this bit.
When nice & thick (remember it will thicken more on cooling) spoon into sterilised jars & store for 2-3 months.
Both of these are delicious with cold meats & cheese & make perfect homemade Xmas gifts.