Bean and courgette chutney

Sauces, conserves & preserves

Bean and courgette chutney

Name: Bean and courgette chutney
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 1

Side Serves 1 2h 50 min

This lovely chutney is a good way to use summer gluts of beans and courgettes and an excellent enlivener of cheese boards and sandwiches. You can alter the recipe according to what veg you have most of, and chop and change the spices to suit your taste. Leave to mature for at least a couple of months before eating. This recipe will give you about 1 1/2 kg of chutney.

Ingredients

500g (about 3-4 medium) courgettes
500g onions, chopped
250g runner beans, trimmed and chopped weight, cut into 2-3cm pieces
250g french beans, trimmed and chopped weight, cut into thirds
3 apples, peeled, cored and diced
250g sultanas
450g light brown sugar
600ml cider vinegar
muslin spice bag containing:
1 tsp yellow mustard seeds
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp turmeric
1 bay leaf
small piece of fresh ginger

Method

Prep time: 20 min

Cooking time: 2h 30 min

Step 1
Put everything in a large preserving pan.
Step 2
Simmer for 2-2½ hours, stirring now and then to stop it catching.
Step 3
It's ready when most of the liquid has been absorbed and you can pull a wooden spoon through and it takes a few seconds for the mixture to fill the gap.
Step 4
Ladle into hot sterilised jars.
Step 5
Press out any air with a knife.
Step 6
Top with sterilised lids. Label when cool and leave to mature for at least 6-8 weeks.
Step 7
Keep in the fridge once opened.
Step 8
Use within a week or two.