Recipe for Courgette Chutney sent in by: Sonia (sontab)
What to do with all those courgettes? Make a chutney with a difference, of course.
Ingredients for Courgette Chutney:
- 4 lb courgettes
- 2lb 8oz onions
- 2lb 8oz brown sugar
- Large piece of fresh ginger
- 1/2 tspn pepper
- 2 pints malt vinegar
- 2 heads of garlic
- 2lb 8oz tomatoes
- 1 tspn cayenne pepper
- 2 tspn salt
Method for Courgette Chutney:
- Chop all the vegetables, add vinegar, sugar and spices and bring slowly to the boil, stirring now and again. If the courgettes have a tough skin, you can peel them and compost the skins.
- Simmer for about two hours (don’t forget to stir as it will stick) until thick.
- Pour into heated jars and seal.
Notes:
Needs at least three months to mature.
General Chutney Making Information
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Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world.
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Val -its another winner – think i am upto 7 batches this year so far – and still the courgettes grow!!!
Beautiful on a warm french stick with a wedge of Brie
Well val,im gunna give this a try as were knee deep in courgetts,Im not the best cook in the world so should be fun
I tried this recipe last year as I had so many courgettes and had decided to try and grow less this year. Wow!!!! No chance, everyone loves this and I’ve had to grow as many just to keep up with everyone after the chutney. Well done Val, it’s great and so is the site.
How much does it make?
About 5 lbs.
How many regular sized jam jars is 5lbs (approx is fine). Very excited to make this one!
It depends if they are 340g (3/4 pound) or 450g (1 lb) ones. If they’re the 3/4 pound ones you’ll need to sterilize 7 and if they’re 1lb ones 5! I always sterilize at least one more than the recipe states anyway to allow for any “extra”.
I made a load of courgette chutney last year, it has gone down a storm with friends and family, just wondered as i put a load of courgettes into the freezer could this recipe be made with frozen courgettes, obviously thawed out, it would not be too runny, or would it come good just cooking it longer. thank you
Made this last year, better than anything shop bought by a mile. Will definitely repeat the process only more this time around.
Going to try this recipe today . Does it matter if I use brown or clear vinegar?
You can use either.
I made this yesterday but had to leave it simmering for hours and hours to get it to reduce, I have a feeling I should have used smaller less watery courgettes. I ended up with 10 half pound jars, tastes delicious already and can’t wait for it to mature.
When the recipe says 2 heads of garlic I assume that means 2 whole bulbs, about 30 cloves, is that right?
It’s not my recipe but would think it’s two heads (bulbs) of wet garlic.
Very good taste, good way to use up excess veg. I added french beans hand full, its fab my first chutney happy days
As there are positive comments regarding the this chutney recipe,and I am awash with courgettes I’ll be giving it a try, will let you know how I get on as it’ my first attempt.
Thanks for this. I made this at the weekend and it is absolutely gorgeous. I’m pretty much eating it with everything at the moment 🙂
I have millions of courgettes and am going to try this receipe will let you know how i get on
We made this yesterday but it would not reduce/thicken is there anything we can do? We potted it as it was getting late in the evening after simmering for almost 3 hours?
Another one to try, will post results. A good site with some great recipes. Totally different to my Courgette recipe so as we are knee deep in them again this year will give this one a go.
Tip it back out and re-heat, stir in some conflour mixed with a little water and it should thicken up for you. Don’t forget to wash and re-sterilise the jars before putting it back in.
Thanks I will try this.
About to try the courgette chutney, have you tried courgette soup? Our freezers are full of it and runner beans, they seem to double in size overnight almost!
Our preserving pan and largest saucepan are aluminium, are these OK to use?
I’m not a fan of aluminium for anything containing vinegar as it can give a metallic taste to the final product. However, others do use them.
Have a glut of courgettes this year and they just keep coming,so after making pots of soup tried the chutney recipe, it is really delicious.I had to fast boil for about 15mins to reduce the liquid but then it turned out the perfect consistency.I suggest anyone else who doesn’t know what to do with all their courgettes try this recipe & also courgette soup which is just chopped courgettes onions garlic & stock liquidised with cream added when cooked.We have just started adding some spinach to the recipe as well which gives more depth to the soup.
Hi
We’ve been away for three weeks and now have a large number of courgettes that look like marrows! Will this recipe work for them as well?
Thanks
Yes it will.
Thanks Val,
Looks like I’ve got a busy day ahead!
I’m making it at the moment. Bit worried that I’ve made it a bit chunky, and its taking a while to thicken/reduce. Assume leaving it a bit longer will do the job – would like to avoid cornflour if I can. It smells divine!
I made this a couple of weeks ago, and am about to make batch no 2 in my nice new stainless steel masling pan! Had a teaspoonful to try before bottling and it tasted great – better than a previous recipe I had tried.
Will be ready in time for Christmas and I have suitable covers and labels ready!
I have gazillions of cucumbers – has anyone tried using them instead of courgettes in this recipe, if so, what are your results??
lol x
Hi sounds good but do you use green or red tomatoes ? Heads of garlic sounds a lot is that right ?
Hi , Love your website ,
Can I use marrow instead if courgettes or a mixture
Val Solly
Yes you can.
Cracking site and what a cracking recipe, I have just dried some chillies so a few of them may go in a different batch.
Fantasic chutney, have made 3 batches this year. Managed to leave the 1st jar for 2 weeks scrumy
Trying to make the Cucumber & Apple today
Hi am now making this. Smells divine.
I did however skin the tomatoes beforehand, as I dont think tomato skins in chutney would be very nice. Also, do you mean cloves or bulbs of garlic – big difference !
How big is a ‘large piece of fresh ginger’?
You can’t freeze them, they come out as mush if you do
On my second batch now, everybody loves it, think batch number 3 required soon, brilliant recipe. Thanks
How long do I have to keep it before eating please. regards
Made this for the first time in the week, now on my second batch. It’s just so yummy. No need for corn flour just make sure you simmer it for long enough…takes a few hours. We are now printing labels ready to give away to friends and family.
Another lovely recipe.I cheated with this one and used tinned chopped tomatoes, my own aren’t ripening quick enough. I only used one head of dried garlic and chopped each individual clove. This made 11 x approximately 1lb jars plus two small ones. Took about 3 hours to thicken.
Hi…..not sure what is meant by ‘2 heads of garlic’. Is that 2 bulbs worth of garlic cloves whole, simmered with the other ingredients?? 2 bulbs of chopped/crushed garlic seems an awful lot, even to me! Thanks in advance for any assistance. Regards. Dan
I was given a very large courgette so made this recipe yesterday, took me two hours to prep the ingredients! In total I had to simmer it for 5 1/2 hours to get the right consistency….I wasn’t keen on the heated vinegary smell, I thought, ‘this isn’t going to taste very nice’ how wrong was I!…..it tastes lovely and I don’t think that I’ll last three months before I can eat it!
I’ll definitely be making it again.
Hi Val, Just made 1/2 quantity of the courgette recipe a few days ago and 1/2 with runner beans & courgette today, like Sarah I peeled the tomatoes first. So far tastes delicious. Thanks for an easy peasy recipe, my husband has proved to be a very successful novice allotmenteer so I shall be checking out your other recipes. Thanks x
I have now made 4 batches of this chutney…everyone loves it 🙂
Wow! Thank you for this very easy recipe, it’s really good. I hope to give the first friuts of my labour in the allotment and in the kitchen to my friends and family for Christmas. Great. Sharon
Add tin of chopped tomatoes and red wine vinegar and tomato purée to courgette soup makes a lovely courgette and tomato soup@Anne and Steve: