I always make up a few pots of courgette chutney, normally as a result of a glut of courgettes – and there is only so much ratatouille one can take!
I like to grate some of the courgettes and finely dice the others in this recipe to give different textures. Either way, the courgettes keep their shape in the finished chutney.
I often don’t tend to measure out the ingredients here: I add enough vinegar to just cover the other ingredients, and I stop cooking once the mixture becomes pulpy, with little liquid left.
Recipe: Courgette Chutney