Spiced courgette chutney

Perfect for making a dent in a glut of courgettes (zucchini) this spiced courgette chutney 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. Delicious. Vegetarian, vegan and gluten free.

Course Side Dish

Cuisine British

Keyword courgette chutney,, zucchini chutney

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 105kcal

Ingredients

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 teaspoon mustard seeds
1 teaspoon ground ginger
1 cinnamon stick* see notes
5 cloves* see notes
5 cardamom pods* see notes

Metric - US customary

Instructions

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.

Notes

If you wish you can place the whole spices in a spice bag* and remove them before transferring to a jar.
Nutritional information is approximate and is intended as a guide.

Nutrition