let's cook: chutney

We started the year so well, but our monthly cook-off challenge has slipped a bit off track.

I think the fact that it was summer and both of us wanted to spend our time outdoors, rather than in the kitchen, was the main contributing factor. I'm not sure cooking will ever become a passion of mine.

However, we have decided to pick it up again for the winter months, and our chosen challenge for November is some nice festive chutney.

My mum jumped in early and laid claim over this recipe (the one I used last year) and I'm trying out a new one:

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Spiced courgette chutney

Ingredients

2 chopped onions
500g chopped tomatoes
500g diced courgettes
300ml white wine vinegar
2 Granny Smith apples (peeled and diced)
250g muscovado sugar
2 tsp mixed spice
1 tbsp mustard seeds
small piece root ginger
4 crushed garlic cloves

Instructions

Add all the ingredients to a large pan (I always underestimate the size of the pan and end up needing two) and bring to a simmer. Stir occasionally so the mixture does not stick.

Simmer for about two hours until the mixture has thickened and looks darker in colour.

Put into sterilised jars and leave for at least 3-4 weeks until eating.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

I think my mum has a bit of an advantage at the moment as she's using a tried and tested (definitely tasty) recipe. But all will be revealed over the Christmas Day cheeseboard. At least we'll have a panel of voters to decide the results this time.