serves 6 people

ready in 120 minutes


  • 500g courgettes
  • 185g onions
  • 500g plums (halved & stoned) or tomatoes (roughly chopped)
  • 100g raisins
  • 225ml cider vinegar
  • 150ml water
  • 200g Fruit Syrup Dark
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground coriander

  • 1/2 tsp salt
  • a couple of grinds black pepper


makes approx 1kg chutney

  1. Chop the courgettes into small dice and finely chop the onions. Place in a preserving pan with all the other ingredients.
  2. Bring up to the boil and then gently simmer for a couple of hours or until all the liquid has evaporated and the chutney is thick and richly coloured.
  3. Keep stirring whilst the chutney is cooking so that it doesn't catch and burn on the bottom.
  4. This is particularly important when the chutney is nearly cooked.
  5. To test if the chutney is ready, draw a wooden spoon across the base of the pan, if no liquid fills the gap and you can see the pan base, the chutney is ready.
  6. Spoon into sterilised jars and seal with vinegar-proof lids.


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