1 kg courgettes
2 cooking apples
½ kg green tomatoes
2 medium onions chopped
600 ml cider vinegar
500g Demerara sugar
1 teaspoon ground ginger
1 tsp ground cumin
½ chilli flakes
Salt
Optional: jalapeno peppers
Peel and deseed courgette and chop into small fingernail size pieces. Place in bowl and liberally salt. Cover and leave for 24 hours. Next day rinse and drain.
Add courgette to pan with apple, green tomatoes, onions (chopped and diced to similar size as courgette) plus the spices. Gently sauté ingredients in little olive or rapeseed oil for about 5 minutes turning occasionally with a wooden spoon. Once onions have gone translucent add vinegar and simmer gently stirring occasionally. When the apples are soft add the sugar. Bring to boil and then simmer gently until desired consistency achieved, this should be sticky and glutinous and the mixture will have reduced by about a quarter. This process may take upto 1 ½ to 2 hours and you will need to keep under a ‘watching brief’ stirring occasionally to avoid sticking to the bottom of the pan.
Once consistency achieved spoon into sterilised jars and seal.
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