Courgette and windfall chutney

Courgette and windfall chutney


40 people made this

About this recipe: This uses windfall apples and overgrown courgettes and ends of dried fruit and wrinkly bits from your fruit bowl. What could be better?!

MotherhenB Kent, England, UK

Makes: 8 jars chutney

  • 1kg grated courgettes
  • 500g grated windfall apples, preferably Bramley
  • 500g mixture of grated onion, dried fruit and any old fruit from the fruit bowl
  • 20g salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon dry English mustard powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried chilli flakes
  • 1/2 teaspoon mixed spice
  • 550ml malt vinegar
  • 400g sugar

Prep:20min  ›  Cook:55min  ›  Extra time:30min  ›  Ready in:1hr45min 

  1. Wash 7 or 8 empty jam jars and put them to warm in the oven on low.
  2. Put the mixture of fruit and veg in a large heavy pan. Sprinkle on the salt, spices, mustard and chilli flakes. Leave to stand for 30 minutes, then give it a good mix and add the vinegar.
  3. Bring slowly to the boil and simmer until the mixture is soft and thick and most of the water from the courgette has evaporated, about 30 to 40 minutes.
  4. Add the sugar and allow it to dissolve completely, then turn up the heat and boil the mixture steadily for about 15 minutes. It is ready when it looks like chutney; there should be very little liquid on the top of the mixture in pan.
  5. Pack into the clean and hot jam jars, seal, label and leave to cool.

Cook's note

Chutney does not set like jam and it is ready to pack in the jars when it looks like you want to eat it. If it has more liquid than you need, just boil it for a bit longer to evaporate the excess. Traditionally, chutney is left for about a month before eating but we are too greedy in our house and we tuck in directly!

Ingredient options

You can use de-seeded marrows instead of the courgette, if liked. For the 500g mixture of onion and fruit, you can use whatever you have to hand and need to use up, or just use 500g of grated onion. The total mixture of fruit and veg should weigh 2kg.

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Reviews (3)


Sounds awesome but I am going to try fermenting this raw and omitting the vinegar and cooking, in favor of the probiotics and other nutritional benefits! I love that food can not only taste good, but be great for your health too! - 20 Feb 2016


I was reading through this recipe and notice that the oven is on for the whole duration of preparation and cooking of the chutney - 1 3/4 hours. It would be far more economical to put the oven on to warm jars 1/2 way through the cooking time to avoid unnecessary waste. - 18 Sep 2015


A brilliant way to use up what's in the larder! Thank you! - 28 Aug 2015

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