Chunky Chutney and Soup

I have all these Courgettes to use. They're coming at me think and fast. So last night I spent a few hours making a Chunky Courgette Chutney.

500ml cider vinegar or white wine vinegar

400g brown sugar (any brown sugar will work)

1 tbsp mixed spice

2 tbsp yellow mustard seeds

1 cinnamon stick

4 onions, chopped

1kg courgettes, diced

1kg tomatoes, chopped

4 eating apples, peeled and diced

300g sultanas

Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.
Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.

Simple enough. And makes a goodly amount.

Tonight, I still have endless courgettes, so it's time for soup.

1 tbsp butter

2 onions, chopped

1kg courgettes, sliced

1kg tomatoes, chopped

2 tbsp plain flour

½ tsp turmeric

2l chicken or vegetable stock from cubes

Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
Purée with a blender. Serve hot with crusty bread. Or chill, then freeze for up to 2 months.

Yeah, we have more than enough soup left over. Guess thats tomorrows dinner taken care of too. And Thursday's, and Friday's...