Courgette Chutney

This is an archived post, moved over from my old Blogger account- hence the lack of photos! If you’d like to see it in it’s full glory, you can still access it at

Courgette Chutney

Home Made & Well Preserved

It’s been a hit and miss year in my garden and I haven’t had half as many courgette’s as I did last year. So rather than trying to add courgette to every meal, I have just been using them in every other meal(!) and stockpiling the big ones for chutney.

I made this chutney for the first time last year when we couldn’t move for courgettes from the garden! Making chutney with them was initially a means to an end- I didn’t want to waste them.

But oh my! What a great chutney it is. It goes with so much- amazing with cooked ham at Christmas, great on the base of a cheese tart, goes on every sandwich, and adds an edge to bolognaise when a dollop is thrown into the mix.

I should explain to you the home made and well preserved mention in the title. Fellow food lover and blogger, Susan- who blogs at Not Just Any Old Food Blog and tweets as @TwitTottee- is campaigning on her blog for us to celebrate everything preserved, pickled and jammed. Check out her blog, and share your own chutneys with us all through her blog and on Twitter using #homemadeandwellpreserved .

Alas, I didn’t come up with this chutney. I found it on the BBC Good Food Magazine website- and the masses of good feedback made me pick it. I changed the vinegar from white wine to cider, and last year I added chillies (but just realised that I forgot this time and it is too dark to venture into the green house!).

Spiced Courgette Chutney (makes about 3 kilner jars)

From BBC Good Food Magazine

500g courgette

500g tomatoes

2 onions

2 eating apples

300ml vinegar (I suggest cider vinegar)

250g brown sugar

4 cloves garlic

Thumb of ginger

1 tsp mustard seeds

2 tsp mixed spice

1-2 chillies

Chop all of your ingredients; grate your garlic and ginger. Bring it all to the boil in a pan and simmer for 2.5 hours.

Decant into sterile jars (I run them through the dishwasher and dry in a low oven) and leave for as long as humanly possible to mature (2 months min).

Give to friends and family who will be forever grateful!

The photos accompanying this post show a batch using four times the amounts shown above. As I type, the smell of vinegar is permeating through the house.

I must admit I made a small error with this batch. I chopped all of the ingredients, added to the pan with the vinegar. It was at that point that I realised that I hadn’t got any dark sugar. So I had to replace with caster sugar. The result is that these jars aren’t as dark as when I have made it before but hopefully it will be just as tasty.


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