Indian courgette chutney

Indian courgette chutney


2 people made this

About this recipe: Courgette chutney with Indian spices. It tastes best if you can wait a month or two after making it.


Makes: 6 jars

  • 2kg courgettes, seeds removed and cubed
  • 3 1/2 tablespoons coarse salt
  • 4 large onions, diced
  • 7 carrots, coarsely grated
  • 1 (200g) jar crystallised ginger, chopped
  • 6 garlic cloves, minced
  • 3 tablespoons black mustard seeds
  • 1 1/2 tablespoons ground turmeric
  • 1 1/2 tablespoons crushed coriander seeds
  • 1.2 litres apple cider vinegar
  • 1 1/2 tablespoons crushed black pepper
  • 1 whole dried chilli
  • 350g caster sugar

Prep:45min  ›  Cook:1hr40min  ›  Extra time:1hr resting  ›  Ready in:3hr25min 

  1. In a large bowl combine grated courgettes with half the salt and let rest for 1 hour. Rinse with cold water and drain well. Place into a large saucepan.
  2. Toast mustard seeds, turmeric and coriander in a small frying pan until mustard seeds pop and spices are fragrant; add to the courgettes. Stir in apple cider vinegar, black pepper and whole dried chilli; bring to the boil and simmer for 25 minutes.
  3. Add sugar and remaining salt. Continue to simmer for 1 hour, or until most of the liquid has evaporated and the chutney has thickened.
  4. Fill very hot chutney into sterilised jam jars and screw lids on tight. Turn jars upside down and leave to cool. Store in a cool, dark cupboard.

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Reviews (1)


A bit of a strange recipe which needs "tweaking" I chopped a marrow green and yellow courgettes (which I didn't salt) the ingredients say chopped, the recipe says grated! I also used 5 medium sized chillis and It could have more. However it is gorgeous and well worth trying. - 14 Aug 2016

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