Summer squash chutney

In a bid to avoid the mountain of housework, I decided to make a chutney this morning. I had harvested the remaining yellow pattypan squashes and felt that the best use for them would be a chutney. I have also used our own apples and green Romano peppers.

4 medium/large pattypan squash (I'd tell you the weight but I dropped my scales and they broke!)

3 apples (I used eating, but Bramley would be good)

4 green peppers

4 tomatoes

2 large onions, mfinely chopped

3 cloves garlic, grated

A 2" chunk of ginger, grated

2 tsp mixed spice

250g sultanas

200g brown sugar

750ml cider or white wine vinegar

Salt and pepper

Oil

Soften the onions in the oil, add the garlic and ginger. When softened, pile in the finely diced vegetables, seasoning, sultanas, vinegar and mixed spice. Leave to simmer for at least 2 hours. The liquid should have all but gone, leaving a more syrupy coating to the fruit and veg. It will thicken as it cools. 

Decant into sterilised jars, warmed in the oven. It should last for up to six months stored in a dark, cool place, without processing, so perfect for Christmas presents, correctly labelled.

I still need to make marmelades and jams. I also saw some sloes so might have a go at sloe gin and the Arancello I made last year was so delicious that I have to make some more!