A great way to use up a glut of courgettes, making a lovely rich but mild tasting chutney.
2.5 kg courgettes
1 kg fresh or tinned tomatoes
6-8 cloves garlic
1.5 kg pale brown sugar
4 tbsp salt
1 tablespoon each spices of your choice, such as peppercorns, ground ginger, allspice
1 litre malt or white vinegar
Slice the courgettes and cut up into cubes of about 2 cm square and 1 cm thick (dont leave the chunks too thick as they won’t soften when cooking). If using fresh tomatoes, roughly chop, along with the garlic and onions. Put these, along with the rest of the ingredients into a large pan and bring slowly to the boil, and stir well to dissolve the sugar. Then turn down the heat and simmer slowly for the next few hours, until the mixture is thick and syrupy, but not disintegrated. Ideally, this should be like the consistency of jam but not too dry (depending on your type of pan and cooker, this may take a while!). Once ready, ladle into sterilised pots, cover and store.