Spiced courgette chutney

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• 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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• Belkey

  18 May 2009

  Belkey rated and commented on this recipe

  

  This was very easy to do and having left mine for 4 weeks I tried it last night and whilst it is a nice chutney, it is not spicy. I can certainly taste the mixed spice, but would be tempted to use less next time, up the ginger and bung in a couple of chillis.

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• fuglysuck

  19 July 2009

  fuglysuck rated and commented on this recipe

  

  I have made two batches of this chutney... yep, it's so good I made it twice. Plus it used up my glut of home grown courgettes....

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• didi

  24 July 2009

  didi commented on this recipe

  made this chutney yesterday, was just wondering if it definitely ok to eat within 2-3 weeks. as all other chutney receipes I came across, suggested leaving for 2-3 months. Also, how long is it good for and does one refrigerate it or store in a cupboard...

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• didi

  24 July 2009

  didi commented on this recipe

  didn,t change anything, just had a glut of courgettes and decided to try out the recipe. Tried the courgette soup recipe also and it is absolutely georgous but I left out the parmesan cheese. Went down a bomb with friends.

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• TerryT

  02 August 2009

  TerryT commented on this recipe

  Can anyone tell me how long this chutney will keep, before I make too much. Thanks

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• MacyMoo

  03 August 2009

  MacyMoo rated and commented on this recipe

  

  I made this a couple of days ago, I don't really eat a lot of chutney but really enjoyed it, my partner loves it, though we will leave it for a while to mature. It makes about 4 smallish jars of chutney and doesn't use much courgette (1 large courgette) if you have a glut like us!

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• Bubbles

  02 September 2009

  Bubbles commented on this recipe

  I have now made this recipe many times. I think i must have made nearly 200 jars so far. As any one who grows courgettes knows, when they start producing, they dont stop! They make great presents for friends and family, and I have also managed to sell some, recouperating my costs for the other ingredients. With regard to a use by date, it is usually a rule that, providing the jars have been sterilised properly and are stored in a cool dark cupboard when filled, it should last for approximately a year. If in doubt, give it a smell and taste. If it has gone past its best, you will know. Hope this helps!

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• skyemum

  17 September 2009

  skyemum rated and commented on this recipe

  

  Never made chutney before and found this recipe very easy to follow and make. Just about to put into jars. Can't wait to eat it. Sample tasting is delicious. I put a bit of chilli in mine too cause I like a bite of a bite with my sauces etc. I also only made half the amount incase it didn't turn out. I'll let you know how it tastes in a couple of weeks.

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• Spronny

  20 September 2009

  Spronny rated and commented on this recipe

  

  Our neighbour gave us a huge courgette from his garden and I had no idea how to use it all up....so I made this chutney. It tasted great but it does not look as colourful as the picture - mine looked all brown. Not sure if I did something wrong. Still tasted good though....so good my neighbour has asked for the recipe!!

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• sally

  24 September 2009

  sally commented on this recipe

  Superb recipe. Had so many courgettes this summer despite having steamed, baked, stuffed, quiched, souped and given loads to neighbours! Family came out from England recently and all loved it!

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• apnapoli

  30 September 2009

  apnapoli commented on this recipe

  Do you have to leave it for 2-3 weeks or can it be eaten now?

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• pinkhebe

  11 October 2009

  pinkhebe rated and commented on this recipe

  

  I left it for about 4 weeks and it was scrummy, I wish i'd made more!

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http://www.bbcgoodfood.com/recipes/6342/

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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

Preparation 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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