Courgette and tomato chutney

    2 hours 50 min

    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
    103 people made this

    Makes: 4 -6 jars

    • 500g courgette, peeled and diced
    • 500g tomatoes, peeled and diced
    • 250g onions, peeled and diced
    • 250g apples, peeled and diced
    • 250g sultanas
    • 250g light brown soft sugar
    • 300ml cider vinegar or white wine vinegar
    • 1 to 2 teaspoons ground ginger
    • 2 cloves of garlic
    • 1 to 2 teaspoons ground coriander

    Prep:20min  ›  Cook:2hr30min  ›  Ready in:2hr50min 

    1. Mix all ingredients in a large saucepan, bring to the boil stirring continuously. Cover pan and leave to simmer on very low heat. Stir occasionally to avoid sticking to the bottom of the pan.
    2. After 2 to 3 hours uncover pan and allow to cook for another 15 minutes to thicken.
    3. Spoon into sterilised jars. The chutney gets better the longer it sits. It's at its best after about 2 to 4 weeks.


    This recipe makes quite a lot of chutney so if you want small amounts just half all the ingredients. Or, to preserve it for up to 1 year, process the jars in a boiling water bath following these instructions .

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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