Courgette & Summer Squash Chutney |

Another recipe to use up those excess squash and courgettes!

COURGETTE & SUMMER SQUASH CHUTNEY

INGREDIENTS
• 1.5kg pattypan squash, or courgette, or both, in 1cm chunks
• 550g cooking apples, roughly chopped
• 2 eating apples, roughly chopped
• 125g sultanas
• 125g light brown soft sugar
• 1tsp salt
• 1tsp ground pepper
• 1tsp pickling spices
• 750ml cider or white wine vinegar

METHOD
Place all the ingredients into a large pan and mix well.
Bring to the boil, then reduce the heat. Simmer gently, uncovered, for until the squash is tender and the chutney has thickened.
Fill the sterilised jars, seal and label.
Store in a cool dark place and use withing 6-9 months. Refrigerate once opened.
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Equipment used in this video:
Bamboo Chopping Board: https://amzn.to/2RDX7Gx
Pyrex Glass Jug Set: https://amzn.to/3emBXJq
Sabatier Small Santoku Knife: https://amzn.to/35oZggQ
Tefal Everyday Induction Hob: https://amzn.to/38a0qwq
Preserving Pan and funnel: https://amzn.to/3lb45RM
Knife Sharpener: https://amzn.to/3DjTQmo

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Courgette & Summer Squash Chutney | #ddu
#tomatochutney #chutneyrecipe