Recipe uploaded by

7 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Video tutorial: Making chutney

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk