Courgette & Tomato Chutney


    This recipe is from my Fiancé's nan and it is so tasty it works lovely with white crusty bread and good mature cheese.

    Dorset, England, UK
    7 people made this


    • 500g Courgette peeled & diced
    • 500g Tomatoes peeled & diced
    • 250g Onions peeled & diced
    • 250g Apples peeled & diced
    • 250g sultanas
    • 250g light brown sugar
    • 300ml cider/ white wne vinegar
    • 1-2 tsp ground ginger
    • 2 cloves of garlic
    • 1-2 tsp ground corriandor


    1. Mix all ingredients in a large saucepan, bring to the boil stirring continuously. Cover pan & leave to simmer on a reduced heat. Stir occasionally to avoid sticking to the bottom of the pan.
    2. After 2-3 hours uncover pan & allow to cook for another 15 minutes to thicken.
    3. Put jars in over and sterilise for 15-20 minutes.
    4. When chutney is ready spoon into jars and enjoy. The chutney gets better the longer it sits. Its at its best after about 2-4 weeks.


    This recipe makes quite a lot of chutney so if you want small amounts just half all the ingredients.

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    Reviews in English (1)


    Delicious chutney. Kind of sweet and sour. This will be lovely with so many dishes. I never eat pickle and thought I wouldn't like this either but I love it. Highly recommended.  -  01 Sep 2014

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