Ploughmans Chutney

A great chutney is an amazing creation.  It both elevates and transforms one dish into another - simple cheese and crackers into a taste sensation.  This does that and more. 

Ingredients

1 kg of courgettes, or pumpkin and marrow
a couple handfuls of salt
500 grams granny smith apples cored, peeled and chopped
500 grams onions, roughly chopped
250 grams raisins, sultanas, or currants
500 grams brown sugar
600 mls cider vinegar
3-4 garlic cloves, sliced
2 teaspoons salt
2 teaspoons ground ginger
2 teaspoons mustard seeds
pinch of cayenne pepper
steralised jars with lids

For the spice bag

3 teaspoons cloves (around 9)
1 teaspoon coriander seeds
1 teaspoons black peppercorns
1 cinnamon stick

Method

Peel and dice the courgette, discarding the woody part.  Place in a bowl and scatter over a couple of handfuls of salt, just enough so that all surfaces are lightly dusted. Set aside for at least 4 hours (preferably overnight) to draw out all the moisture. Rinse and pat dry.

This dry-salting process keeps the courgette in good shape and stops it collapsing, otherwise it just turns to mush.

Make up your spice bag by putting the spices in a piece of muslin and tying them tightly with string. Place all the remaining chutney ingredients in a heavy-based pan and bring to the boil, stirring to dissolve the sugar.

Simmer gently, stirring from time to time, until the mixture is thick but not stiff, roughly 40 minutes or so. By the end you should be able to draw a spoon across the bottom of the pan so that it clears, but rapidly refills with syrupy juices. 

Ladle the hot chutney into warm sterilised jars, cover with wax discs and put on the lids.

Store somewhere cool and dark for at least 2 weeks before using. This chutney will keep well for up to 6 months.