courgette & onion chutney

Please note: This is not an original recipe, I found it on the internet.

Ingredients 1.3kg/3lb Courgette, thickly sliced 3kg/6lb 6oz Onion , thinly sliced salt 1L/40fl.oz. White Wine Vinegar 250g/9oz White Sugar 2 teasp celery seeds 2 teasp turmeric 5cm/2 inch Freshly Grated Ginger Root 2 teasp Mustard Powder 1 tbsp Mustard Seeds

 

Instructions

1. Place the Courgettes and onions in a large bowl, sprinkle liberally with salt, cover with water and allow to stand for 1 hour. Drain thoroughly.

2. Place the remaining ingredients in a large pan and bring to the boil. Reduce the heat, then add the vegetables to the pan and stir well. Simmer gently for 1 hour.

3. Meanwhile prepare the jars (see notes below).

4. Bring the mixture back to the boil then spoon into warm jars whilst still hot, cover, seal and label (see notes below).

Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit/vegetables. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1). Fill whilst still warm to prevent the jars from cracking when the hot filling is added.

Filling and covering the jars – Fill to within 1cm/ ½ inch of the top.  Whilst still hot,  cover with a waxed disc (wax side down) ,  immediately place a cellophane cover over the top then cover with a screw top lid.

Storage – Store in a cool dark place for 2-3 months before consuming.