We were talking about pickles and chutney at Goresbridge Community Garden this morning and I was reminded of this delicious chutney recipe that I made last year. It was passed on to me by Yvonne Carty from Hey Pesto .
Easy to throw together, it makes a great accompaniment to salads, eaten with crackers or even on the side with a chilli or curry.
Because we had/have so many courgettes the quantities given below will make a lot of chutney so make sure you have several sterilised jars ready or reduce the amount of ingredients.
Courgette Chutney Recipe
Put all the following into a large pan:
2 onions, chopped
500g tomatoes, chopped
500g courgettes, diced
200ml white wine vinegar
2 apples, peeled, cored and diced
250g brown sugar
2 tsp mixed spice
1 tbsp mustard seeds
2.5cm piece ginger, grated
4 garlic cloves, crushed
Bring everything slowly to simmer, stirring occasionally to stop it sticking. Simmer uncovered for two hours until thick and ‘chutney’ like.
Pour into sterilised jars and leave for 2-3 weeks to mature before serving.
3 Comments
If there's one thing I've told myself I'll do this year is knock out a few jars of chutney. Went sampling some great ones in Sligo at the weekend though haven't ever come across a courgette based one. Sounds yum 🙂
I have been making chutney -sauces & jams for some 40 years & can’t for the life of me see how 500grms each of Toms & Zucchini can make up to >>> 3 KG of chutney as stated in your recipe, this surely must be an error.
You have me there Ivy as it’s a few months since I made it. Next time I make a batch I’ll check and change if incorrect. Great to hear you make your own chutneys. Do you have a favourite?