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Recipe: Courgette Chutney

Oct 16, 2011
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Photo with thanks to Forrest & Kim Starr (http://www.hear.org/starr/)


• 4lb courgettes
• 2lb onions
• 2lb dark brown sugar
• Large piece of fresh ginger
• 1/2 teaspoon pepper
• 2 pints malt vinegar
• 2 heads of garlic
• 2lb 8oz tomatoes
• 1-2 sliced red chillies (seeds n’ all)
• 1 teaspoon cayenne pepper
• 2 teaspoons of salt


1. Chop all the vegetables into fine to medium morsels. I usually slice the onions and ginger, slice (rounds) and then quarter the courgettes and quarter the tomatoes, but ultimately it depends on what texture you would like you chutney to have ( I favour a ‘chunky’ style!).

2. Then add then vinegar, sugar and spices and bring slowly to the boil, stirring now and again. If the courgettes have a tough skin, you should peel them but I quite like a little ‘bite’ in my chutney.

3. Reduce the heat and simmer for about two hours in a large pan, until thick and gloopy. If you don’t have a large enough pan, cook in small batches or in 2-3 smaller pans at the same time (if you don’t mind the extra washing up!). Don’t forget to stir as it will stick to the bottom. Open windows and doors as you will be gagging on very acidic odours!

4. Leave to cool and then pour into heated/sterilised jars and seal.

Ideally this chutney needs two to three months to mature, the longer the better if you can only resist the temptation!

Recipe submitted by…

Matthew Renshaw

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