Courgette & tomato chutney

Courgette & tomato chutney

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(12 ratings)

Prep: 20 mins Cook: 2 hrs, 45 mins


Makes approx 2.5kg
A chunky and vibrant homemade pickle flavoured with yellow mustard seeds- keep as an accompaniment or present as a gift

Nutrition and extra info

Nutrition: per serving

  • kcal41
  • fat0.2g
  • saturates0g
  • carbs9.4g
  • sugars9.4g
  • fibre0.7g
  • protein0.6g
  • salt0.1g
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  • 500ml cider vinegar or white wine vinegar
  • 400g brown sugar (any brown sugar will work)
  • 1 tbsp mixed spice
  • 2 tbsp yellow mustard seed
  • 1 cinnamon stick
  • 4 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1kg courgettes, diced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1kg tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 eating apples, peeled and diced



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 300g sultana


  1. Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.

  2. Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.

  3. To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.

  4. Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.

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Comments, questions and tips

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4th Aug, 2016
Just made a half quantity of this and unlike the previous comment, mine did look surprisingly like the picture. I've put most of the jars away for a few months as suggested, but it smelled so wonderful that I couldn't help trying a bit when potting it up... It's delicious! Don't think it will last very long in our house!
5th Sep, 2014
For a start, you definitely don't need the 300 ml of water or you will be there for nearly 3 hrs waiting for it to reduce. Toms and courgettes kick out enough water of their own! I made a version using 1kg courgette, half kg tom, half kg finely chopped green beans - only 2 onions & 2 apples, 3 red chillies, a third of the amount of sultanas and 300g of brown sugar...more than sweet enough for me.
A Teresa C
24th Jan, 2014
I made this last summer and like kathryndonna was very unsure how it would taste, It wasn't anything like I was expecting when it was cooked. I opened it before Christmas and it was delicious. I gave some as Christmas gifts and have requests for more, I'm sorry, but that last jar is mine! I will make again next summer and with friends in mind will make a second batch as well. Definitely 5 stars
kathryndonna's picture
14th Nov, 2013
I made this in August when I had a glut of courgettes and was a little unsure of how it would taste when I put it in the jars as it didn't look or smell all that appetising. Having just opened a jar, what a difference a few months makes! It has turned into a rich, warmly spiced chutney that tastes fantastic. Definitely one to remember for next year.
cinemike's picture
9th Oct, 2013
So far, so good with the recipe - it's in the jars. But the photograph is ridiculous! I guess the photographer said 'That looks like vomit' - or something similar 'I can't photograph that to make it look attractive.' So they lightly fried some of the ingredients, leaving out the brown sugar and the allspice.... Pathetic! I left the sultanas until an hour and a half into the cooking as I thought that the liquid would have been a more complex flavour then for the sultanas to absorb.
maggiebleksley's picture
7th Feb, 2013
This has become a great favourite in my family, especially with my son. Delicious with cheese and cold meats.
28th Sep, 2012
just finished making is amazing chutney which smells amazing! can not wait to try!
6th Aug, 2012
Making it for the second year running. It keeps really well and is great around Xmas with cold meats. Love it
28th Jun, 2012
I made this yummy chutney last night and it turned out brilliant! Unlike a lot of other chutney's this one was not too sweet but really tasty and as I cut the ingredients in half it took just an hour to cook. Try it folks. Its really delicious! Mark.
26th Jul, 2015
How many jars will I need and what size? Thank you :)
10th Sep, 2014
Hi I've never made chutney before so don't know the rules of making it. Do I stir the chutney occasionally whilst it is simmering? Thanks, Tracy
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question, yes stir occasionally but no need to stir too often as you do need to thicken it and reduce all the liquid down.
11th Sep, 2014
Let it reduce down quite a lot before you do - stir towards the end when it starts getting thicker. It helps if you trust that the pan you're using won't stick!
19th Aug, 2014
I've made this chutney with some of the glut of courgettes we have, tomatoes aren't ripe yet so I used cartons of pasata - seemed to work ok and no tomato pips. Also I didn't have mustard seeds so used mustard powder instead. I put the chutney in sealed sterilised jars - how long should it last? and how should it be stored? cool dark place and then fridge when opened???
goodfoodteam's picture
5th Sep, 2014
Hi there, thanks for your question. Yes store in cool dark place unopened and it will last a year or two, as long as the jars have been steralised. Once opened, keep refridgerated.
ruth jones
17th Aug, 2013
last august/Septembers good food mag you had a recipe for courgette chutney using a brine solution first, then along with other ingredients was cinnamon. Has any one this recipe as I can't find it , it was lovely!
goodfoodteam's picture
5th Sep, 2014
Hi there, thanks for your question, was it this recipe for courgette pickle? 
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