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Member recipe

Courgette Chutney

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Serves 1 - 10 Jars

This lovely pickle is a fantastic way to use various summer veg gluts, and overgrown courgettes are one of my favourites. You can alter the recipe according to what you have, and chop and change the spices to suit your taste, too.

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  • 1kg courgettes, unpeeled if small, peeled if huge, cut into 1cm dice (or use pumpkin later in the season)
  • 1kg red or green tomatoes, scalded, skinned and roughly chopped (or 1kg plums, stoned and chopped)
  • 1kg cooking or eating apples, peeled and diced
  • 500g onions, peeled and diced
  • 500g sultanas or raisins
  • 500g light brown sugar
  • 750ml white-wine or cider vinegar, made up to 1 litre with water
  • 1-3 tsp dried chilli flakes
  • 1 tsp salt
  • For the spice bag
  • 1 thumb-sized nugget of fresh or dried ginger, roughly chopped
  • 12 cloves
  • 12 black peppercorns
  • 1 (generous) tsp coriander seeds
  • A few blades of mace


    1. Put the vegetables and fruit in a large, heavy-based pan with the sultanas or raisins, sugar, vinegar and water, chilli flakes and salt.
    2. Make up the spice bag by tying all the spices in a square of muslin or cotton. Add the spice bag to the pan, pushing it into the middle.
    3. Heat the mixture gently, stirring occasionally to dissolve the sugar, and bring slowly to the boil.
    4. Simmer for 2-3 hours, uncovered, stirring regularly to ensure it does not burn on the bottom of the pan. The chutney is ready when it is rich, thick and reduced, and parts to reveal the base of the pan when a wooden spoon is dragged through it. If it starts to dry out before this stage is reached, add a little boiling water.
    5. Pot up the chutney while still warm (but not boiling hot) in sterilised jars with plastic-coated screw-top lids (essential to stop the vinegar interacting with the metal). Leave to mature for at least two weeks - ideally two months - before serving."

Comments, questions and tips

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8th Nov, 2017
Have now tried first jar after a month or so and glad to report that the chilli flavour has calmed down a lot to a level of a zingy after taste - really very good. I only used 1 tsp of chilli flakes and juice and zest of a lemon.
8th Nov, 2017
I've just potted my chutney and it filled 2 x 800ml jars, a 200 ml and 2 x 75ml. I had to add 100g extra sugar and juice and zest of 1 lemon towards the end of ca. 4hrs simmering - otherwise it would have taken 5-6 hrs to reduce down and thicken enough. This also helped to counteract the overpowering chilli flavour a bit. I'd suggest anyone try this recipe using half quantities 1st time. As with jam, too much in the pot can cause difficulties getting a "good set". If you like to taste all those lovely ingredients, leave out the chilli flakes. Update: Just tried after 1 month and the result is very very good. Glad I only used 1 tsp of chilli flakes though as you now taste the other ingredients before getting the chilli after taste .
6th Oct, 2017
I'm currently trying this recipe. You'll need a pretty big pot to hold all the ingredients (10L) and it's taken 3 hrs simmering already and still not reduced enough. The addition of chilli flakes masks the other flavours too much for my taste.
1st Aug, 2016
Hi, the recipe states that this makes 10 jars. As jar sizes vary from 200g - 460g can it be clarified that the jar size stated is the normal 454g please? Alternatively, can you add the weight of chutney made? Or this there a general rule that if you use ? Kg. of main ingredient that this equals the total weight? Thanks.
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