Perfect for making a dent in a glut of courgettes (zucchini) this spiced courgette chutney from Cook Veggielicious is deliciously simple to make. It’s as easy as popping all the ingredients in a pan, simmering them together, cooling and storing the lot in a jar. Vegetarian, vegan and gluten free.
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Courgettes - also known as zucchini - are one of my favourite summer vegetables. If you’ve ever grown your own though, you’ll understand just how many courgettes you can suddenly end up with. A glut of courgettes truly is a force to be reckoned with.
There are lots of delicious recipes that use up a few courgettes - try my courgette soup, lemon and courgette cake or courgette curry for example - but to really make the most of your courgette harvest, and prepare a delicious way of preserving them to make them last a long time you should consider making chutney.
Flavoursome spices, sweet apples and raisins, punchy onion and delicious courgettes - even if you don’t have homegrown ones this is worth a trip to the greengrocers!
What ingredients do you need?
You will need the following ingredients to make courgette chutney:
- 500g courgettes (zucchini)
- 1 onion
- 100g sugar
- 150g raisins or sultanas
- 2 apples
- 275ml vinegar (pickling vinegar, white wine or red wine vinegar)
- 1 tsp mustard seeds
- 1 tsp ground ginger
- 1 cinnamon stick
- 5 cloves
- 5 cardamom pods
Do you need any special equipment to make chutney?
If you are planning to store your chutney for longer than 5-7 days you’ll need some glass jars that can be properly sealed eg kilner jars*.
You can also use a spice bag* if you wish, so that you can remove the whole spices. I usually leave mine in.
What kind of jars are best for storing chutney?
I like to use kilner jars*. They come with a rubber seal which makes it easier to store your chutney properly.
How to sterilise jars
If you’re planning on storing your chutney for longer than 5-7 days then it’s vital that you sterilise your jar (s) beforehand.
The easiest way to sterilise jars is by running it through the dishwasher. However, you will need your jar to be warm before adding your chutney to it (to avoid the glass cracking) so you’ll need to time the dishwasher cycle for when your chutney is ready.
If you don’t have a dishwasher or you don’t want to use it just to sterilise your jars you can use your oven instead. Preheat the oven to 140°C (gas mark 1). Give the jars a good wash, rinse them and then put them wet onto an oven tray.
Leave in the oven for at least 15 minutes and when you remove them be careful not to touch the insides of the lid or jar.
If your jars have rubber seals you will need to boil them to sterilise them as they can be damaged by the oven.
If you’d like to read more about sterilising you may find this post by Tin and Thyme helpful.
More chutney recipes you might like
- Rhubarb chutney
- Sweet cucumber relish by Farmers Girl Kitchen
- Beetroot chutney by Tin and Thyme
- Spiced runner bean chutney by Lavender and Lovage
- Apricot and apple chutney by Farmers Girl Kitchen
- Mango chutney recipe by Fab Food 4 All
- Coriander chutney by Cook with Renu
Pin courgette chutney for later
Want to know more about how to cook courgettes? Check out my courgette cooking guide here.
How to make courgette chutney
Spiced courgette chutney
- 500 g courgettes zucchini, diced
- 1 onion chopped
- 100 g sugar
- 150 g raisins or sultanas
- 2 apples chopped or grated
- 275 ml vinegar pickling vinegar, white wine or red wine vinegar
- 1 tsp mustard seeds
- 1 tsp ground ginger
- 1 cinnamon stick* see notes
- 5 cloves* see notes
- 5 cardamom pods* see notes
- Place all the ingredients in a large pan (see note below about the option to use a spice bag). Stir well and bring to the boil.
- Cover with a lid and reduce the heat to low. Simmer for 30-40 minutes until the courgettes are soft and everything is well combined.
- If you want to store the chutney for longer than a week or so sterilise two 500ml jars. While still warm transfer the chutney to the jars and close the lids to seal. Label and date the jars.
- If you’re going to eat the chutney in the next week or so then you can allow it to cool before transferring to an airtight container (eg tupperware or jar) and storing in the fridge.
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