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Courgette and Walnut Chutney

This is a very easy recipe and great for this time of the year when we all have far too many courgettes. Keep it for at least 6 months before using.

  • Total time: 2-3 hours

Serves: 6


  • 1.5lb courgettes sliced
    1.5 tbs salt
    8oz ripe tomatoes chopped (I usually cheat and a tin!)
    4oz onion chopped
    4oz sultanas
    1 tbs coarsely grated orange rind ( I prefer lemon)
    1lb sugar
    12 fl oz spiced vinegar
    1 tsp ground cinnamon
    2oz walnuts chopped


  1. Put courgettes in a colander and sprinkle with salt. Leave for 2 hours then rinse and dry Put in pan with remaining ingredients except the walnuts and heat gently, stirring until the sugar has dissolved. Simmer until thickened, then stir in the walnuts. Jar as normal. Makes about 3lb.

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