Courgette and Apricot Chutney

Ingredients (for approximately 1Kg):

300 g Courgettes (Topped and tailed)
250g Ready to eat dried Apricots
250 g peeled cooking Apples
250g red onions
1 level teaspoon of ground Ginger
1 level teaspoon of ground Allspice
1 heaped teaspoon of Nigella (Black Onion Seeds)
1 Heaped teaspoon of black Mustard seeds
1 heaped teaspoon of Coriander seeds
250 ml Apple Cider Vinegar
250 g granulated sugar (I used the half refined type, 'Golden Granules')


Dice the Courgettes, Apples and Apricots into 5 mm cubes (or larger for a chunky chutney)
Chop the onions to a medium consistency

Saute the onions until soft, then add the spices and cook for a further two or three minutes, turning the mixture to coat the onions and distribute the spices.

Place the remaining ingredients into a large saucepan or preserving pan and cook, stirring gently until all the sugar has dissolved.
Boil gently for 35 - 45 minutes, stirring often until the mixture has reached a chutney like consistency.

Pot up in warm, sterilised jars and put in a cool dark cupboard for at least eight weeks before using.

Like most pickles and chutneys the flavour develops the longer it sits in the jar unopened.