Add the diced vegetables along with the sultanas, chilli flakes, sea salt and grated ginger to a large preserving pan.
Make your spice bag by tying up the spices in a large muslin square or ready made bag and add to the pan. Pour in the cider vinegar, give it a good stir and slowly bring to the boil.
Cover with a lid and simmer for 30 minutes.
Remove the lid and take off the heat. Stir in the sugar.
Return the pan to a low heat and let the chutney mixture simmer for at least 1 1/2 to 2 hours, stirring every now and then to prevent it sticking to the bottom of the pan.
The chutney is ready when the liquid has reduced and the courgettes and sultanas look plump and glossy.
Ladle into sterilised jars.
Wipe the jars with a warm damp cloth. Label when cold with Spicy Courgette Chutney and the date.