Spicy courgette chutney

Spicy courgette chutney


1 person made this

About this recipe: This chutney will bring a smile to your face and a zing to your taste buds. The chutney goes well with curry, cold meats and cheese, it's a good all-rounder.

DorsetJammer Dorset, England, UK

Makes: 6 to 8 jars

  • 30g salt
  • 4 large cloves garlic, finely diced
  • 2kg courgettes, diced
  • 4 apples, cored and diced
  • 4 large onions, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 350g soft brown sugar
  • 800ml vinegar
  • 1 fresh chilli, finely diced
  • 50g to 75g fresh root ginger, finely diced
  • 2 dessertspoons mustard seeds
  • 2 dessertspoons nigella seeds
  • 2 dessertspoons turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon

Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

  1. Put the salt and garlic in a pestle and mortar, and grind to create a smooth paste.
  2. Add the garlic mixture along with all other ingredients to a large heavy bottomed pan. Mix together and bring to a simmer. Simmer for 1 1/2 to 2 hours, until the liquid has evaporated and the chutney is thick.
  3. Put the chutney into clean and warmed (in the oven) jars. Put a wax seal on the chutney and screw on the lid. Leave the chutney to cool. Store unopened jars in a cool, dark place.

Storage tip

For the best results leave the chutney in jars for one month before opening.

Cook's notes

The type of vinegar used in the recipe can be malt, cider or white wine, so I leave the choice of vinegar to you. I usually make his chutney with malt vinegar. Also, you have the option to add 1, 2 or 3 chillies to the recipe depending on how much heat you would like to add. I find one chilli OK for my taste buds. I have suggested the use of soft brown sugar because it darkens the chutney, or use ordinary caster sugar instead.

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- Rated on - 05 Oct 2016

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