Ginger and Marrow Chutney

If you find yourself in possession of a very large courgette (or lots of little ones), here's what I suggest you make.

Ginger and Marrow Chutney

Ingredients:
1.5 kg courgettes/marrows
250g chopped onion
3 minced garlic cloves
2 peeled, cored and chopped eating apples
600ml vinegar - white wine, cider, or a combination of the two.
300g brown sugar
up to 3 tablespoons chopped fresh ginger - about 3 thumbs - depending on how much you like ginger.
175 g raisins or sultanas


Method:
Before you start make sure that you have lots of clean jars with lids. Put them on an ovenproof tray. You will want to heat them a little before you put the chutney into them.
Peel, deseed, and chop marrow.
Place in a pan with everything except the sugar and raisins, and simmer for 30 mins.
If you haven't chopped everything up really small, now is the time to spot the big bits and make them smaller.
Add the sugar and raisins - and keep simmering. Now that the sugar is in, burning or sticking to the pan is more likely, so keep stirring regularly. Cook for 30-60 minutes more until it's thick.
Meanwhile, put the jars into the oven, and turn it on fairly low.
When you're happy that the chutney is thick enough, put it into the jars, and put the lids on them. Label and date.

The chutney will taste better if you wait a month before opening and eating it - store in a cool dark place. so it will be perfect for Christmas presents for your lucky friends!