This recipe is great for using up the end of season tomatoes that didn’t have time to ripen before autumn, combined with the last of the summer glut of courgettes, and freshly foraged crab apples.


  • 1kg courgettes (diced)
  • 1kg green tomatoes (diced)
  • 500g crab apples (cored and diced)
  • 500g shallots (peeled and diced)
  • 500g sultanas
  • 500g muscovado sugar
  • 600ml cider vinegar
  • 1 chilli (finely chopped)
  • Pinch of salt

For the spice bag:

  • 50g fresh ginger
  • 2 garlic cloves (peeled)
  • 12 cloves
  • 2 teaspoons black peppercorns
  • 1 teaspoon black mustard seeds

Tie the spice bag ingredients into a piece of muslin and put it into a large pan. Add the rest of the ingredients and bring to the boil.

Simmer for 2 ½ – 3 hours until reduced and thick. It’s ready if you can draw a spoon through it to reveal the base of the pan for a few seconds.

Spoon into warm, sterile jars and mature for a few months before eating.

This will keep for a couple of years.

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