Courgette Chutney

1.8 kg courgettes

1 kg onions

1 kg brown sugar

1 large piece fresh ginger

½ tsp pepper

1 litre malt vinegar

2 heads garlic

1 kg tomatoes

1 tsp cayenne pepper

2 tsp salt

1

Chop all the vegetables, add vinegar, sugar and spices and bring slowly to the boil, stirring now and again. If the courgettes have a tough skin, you can peel them and compost the skins.

2

Simmer for about two hours (don't forget to stir as it will stick) until thick.

3

Pour into heated jars and seal.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.