Courgette Glut: Spicy Courgette Chutney

As I said in my last post, it’s all about the courgettes at the moment! The four or five little plants in my raised bed have loved this crazy weather and are producing courgettes faster than is humanly possible to eat them!

I make a courgette chutney every year and always use this recipe from BBC Good Food.

Courgette ChutneyThere’s some deviation; I like to use fresh chillies and dried Kashmiri chillies, sugar can be dark brown or light brown or muscavado depending what’s in and the apples are whatever’s in the fruit bowl. Oh and this year I added a few raisins. They’ll plump up in the jar and will add an extra texture. A non-measured handful went in.

The recipe will make four or five jars. I once tried to make it in bulk which was a disaster- I had 19 jars of inedible sour pickle after my bulk batch disaster. Such a waste…

Speaking of jars, I’m a stockpiler. I don’t get through many jars in a year so I keep them all. I have a shelf just for them! I also reuse pretty kilner jars which have had body scrub in them – a couple of good scrubs, a hot wash in the dishwasher and sterilising in the oven gets rid of any exfoliating grains!

If you’re suffering from courgette glut there are far worse things to make than this chutney. It’s so versatile:
• It is great with a good mature Cheddar, ooh and Lincolnshire Poacher!
• Put it in the base of a cheese tart before you add the eggy mix and cheese and you get a built in layer of chutney
• Add a dollop to bolognaise sauce or chilli- it adds great depth to the flavour

My one piece of advice though is to let it mature. Eight weeks minimum if you have the will power. It tastes so much better for it.

I think courgette cake will be on the menu soon, but I’d love to hear how you deal with you garden gluts too.

Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes. A foodie with exceptional taste! Always looking for the best food and drink producers from far and wide. Chocolate brownie queen. Judge: International Cheese Awards. Cheese fiend! Travel lover. What better way to discover new food, than to travel to it. Massive fan of The Archers. Crazy cat lady and proud. NW England / Manchester / UK Twitter & Insta: She_Eats_Blog Facebook: SheEatsBlog


  1. Chutney sounds amazing and we have loads of courgettes from our allotment at the moment!! Can I ask you, how long does it keep? I’m wondering I made it now, would I have edible christmas gifts? We have made soup, courgette fritters ( yummy with sweet chilli dip!) and grated courgette, chilli, lemon & mint salad. Love the blog – we are now following and hoping to be inspired to update our own more often!!!

    • Hi Sian

      In the past I’ve made it in September/ October and kept til Christmas to give away. It gets dark and glorious the longer you keep it. Make sure your jars are spotless and sterilised, screw the tops on well and keep in a dark cupboard. I can’t promise but mine does last months.
      Grated courgette in salad sounds delish- I don’t ever think about using it raw. Made a lasagne yesterday, will post it soon!
      Will be checking out your blog for more inspiration!

  2. Disaster. I use the same recipe but have just seethat the license has expired. Anyone got a copy?

Leave a Reply

Required fields are marked *.

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: