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1. Put all the ingredients in a large pan. Bring slowly to a simmer, stirring to stop the mixture sticking.
2. Simmer, uncovered, for 2 hours until dark, thick and chutney-like. Pour into sterilised jars and leave for 2-3 weeks before eating.

Per 25g/rounded tbsp

36 kcalories, protein 0.6g, carbohydrate 8.4g, fat 0.2 g, saturated fat 0g, fibre 0.5g, salt 0.02 g

Latest comments and suggestions

• AK

  17 July 2008

  AK commented on this recipe

  Am going to make this weekend. Question - Does this keep as long as other chutneys? AK

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• the Ships Cook

  20 July 2008

  the Ships Cook rated and commented on this recipe

  

  Made this last week...fantastic receipe. Am making more now..got to do something with my glut of courgettes! (Making Courgette bread in a while!). Re how long does it keep....long enough to eat it all!

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• Debbie S

  03 August 2008

  Debbie S commented on this recipe

  This looks great - something to do with my crop! Caqn anyone suggest something exciting to do with marrows?

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• Amanda

  10 August 2008

  Amanda commented on this recipe

  I made this recipe yesterday. It was really simple to make, it helped me use up some courgettes from the garden and the results are brilliant!

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• greenking

  16 August 2008

  greenking commented on this recipe

  I made this the other day looks really good, but smelled like sick when it was cooking!!

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• Matt

  25 August 2008

  Matt commented on this recipe

  I made this yesterday, wanted to get rid of the giant courgettes i have growing. Made triple and still only managed to get rid of one courgette. It has come out well though, cant wait to try it in a few weeks time.

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• Sarah

  01 September 2008

  Sarah commented on this recipe

  I made the chutney on 8.8.08 and we tried it this weekend and it was lovely. Going to make some more tomorrow as I also need to use up a courgette glut.

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• sorrento

  16 September 2008

  sorrento commented on this recipe

  Debbie S asked about what to do with marrow's.I scoop out the soft middle with a spoon.Then I dry fry some minced steak.I then add a small tin,or 4 tablespoons of tomatoe puree+1 teaspoon of sugar+1 large tin tomatoe's+1 large onion+a few mushroom's.I then add either chilli powder or dried crushed De Arbol chilli's(only add a little at a time to taste,as these are very hot).I then spoon this mix into the scooped out marrow's then bake in the oven on a baking tray covered with tinfoil at 180degree's for about 45minute's,or until marrow is cooked.You could also swap the chilli for curry powder,for a change.Hope you find this helpful

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Ingredients

• 2 onions , chopped
• 500g tomatoes , chopped
• 500g courgettes , diced
• 300ml white wine vinegar
• 2 Granny Smith apples , peeled and diced
• 250g brown sugar
• 2 tsp mixed spice
• 1 tbsp mustard seeds
• thumb-sized piece root ginger , grated
• 4 garlic clove , crushed

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Difficulty and servings

Makes 1kg

Preperation and cooking times

Ready in 2 hours

Ingredients

• 2 onions , chopped
• 500g tomatoes , chopped
• 500g courgettes , diced
• 300ml white wine vinegar
• 2 Granny Smith apples , peeled and diced
• 250g brown sugar
• 2 tsp mixed spice
• 1 tbsp mustard seeds
• thumb-sized piece root ginger , grated
• 4 garlic clove , crushed

Per 25g/rounded tbsp

36 kcalories, protein 0.6g, carbohydrate 8.4g, fat 0.2 g, saturated fat 0g, fibre 0.5g, salt 0.02 g

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