Courgette Chutney – recipe from NZ Gardener
A grater blade on a food processor will make short work of your vegetable prep otherwise a mandolin or hand grater will do the job (and give you an arm workout!).
Grate and mix together 10 courgettes and 5 red capsicums. Finely dice 3 medium onions and add to the bowl with the courgette mix and 4 Tablespoons of salt.
Mix well, cover and leave over night to soak. Rinse well and then drain and add to a large pot with 2 cups of sugar, 1 Tbsp turmeric, 1 Tbsp cornflour, 2 ½ C white wine vinegar, 1 Tbsp wholegrain mustard, 1 small finely chopped red or green chilli (optional) and the grated zest of one lemon.
Bring to the boil and then turn down and simmer for thirty minutes. Spoon into sterilized jars and seal immediately.
Resist opening for two weeks to allow flavors to develop.