Taken from the River Cottage handbook on Preserves

• Ingredients:-1Kg Courgettes, diced (peeled if using marrow)1Kg green tomatoes, peeled and
• diced (if hard to peel, don’t bother500g cooking apples, peeled, cored and diced
• 500g onions, peeled and diced
• 500g sultanas
• 500g light, soft brown sugar
• 600ml cider vinegar (or white wine vinegar)
• 2tsp dried chilli flakes (optional)
• Spice bag:-tied in a 20cm piece of muslin
• 50g fresh root ginger (bruised
• 12 cloves
• 2tsp black pepper corns
• 1tsp coriander seedMethod:-
  Put everything into your preserving pan (or very large stainless steel
  saucepan)
  Bring slowly to the boil, stirring regularly.
  Simmer uncovered for 2 1/2–3 hours until very thick, stirring occasionally
  (using a wooden spoon)
  It is ready when it is thick,rich and glossy-when you draw your wooden
  spoon through it, you should be able to see the base of the pan for a second
  or two.
  Pot whilst hot in hot, sterilised glass jars, topping with sterilised lids
  immediately.
  Label jars when cool.
  Leave to mature for at least 8 weeks.
  The chutney will keep for at least 2 years

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