Spicy Courgette Chutney

I thought I’d share with you another of my recipes for preserving courgettes, Spicy Courgette Chutney, one I made for the local Christmas Market here in Brittany.

It’s a delicious chutney spiced with coriander, ginger, mustard seeds and a touch of chilli – the chilli content isn’t blow your socks off hot and you can add extra heat or tone it down as you prefer. Chutneys are a great homemade Christmas gift because they improve with age and partner perfectly with Christmas cheeses and cold meats. I’ve made enough Spicy Courgette Chutney to go in the Christmas hampers for our family and friends.

I made Spicy Courgette Chutney in the slow cooker as it’s the ideal tool for the slow process required when chutney making and there’s no need to worry about your chutney catching on the bottom of your pan or drying out too much. That said, don’t worry if you don’t have a slow cooker because I’ve included instructions for making in the conventional way using a preserving pan too.

Kitchen Shed Top Tip


Ways To Use Chutney

  • Add a tablespoon or two to your favourite stew, casserole or tagine.
  • Puree a couple of tablespoons, add a little water and use as a glaze for your Christmas ham or roast.
  • Puree a few tablespoons, add a little water and mustard and use as a dipping sauce.
  • Spread some on toast, layer with cheese and grill – Yum !

Kitchen Shed Top Tip


I like to sterilise jam jars in the microwave. Simply clean them as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power. Remember the jars will be very hot, so remove with care. Always sterilise more jars than you think you will need.

Spicy Courgette Chutney
Prep time
Cook time
Total time
Spicy Courgette Chutney is delicious with cheese, cold meats & perfect for a cheese & pickle sandwich. Spiced with coriander, ginger, mustard seeds and a touch of chilli. Instructions are included for the slow cooker and conventional cooking.
Recipe type: Chutney
Serves: About 4 x 450 g jars
  • 1 kg (about 4 medium) courgettes
  • 400 g (about 3 medium) cooking apples
  • 500 g (about 3 medium) onions
  • 200 g sultanas
  • 1 or 2 teaspoons chilli flakes
  • 25 g piece of fresh ginger grated
  • 1 teaspoon sea salt
  • 400 ml cider vinegar
  • 400 g light soft brown sugar
  • Spice Bag Ingredients:
  • 2 teaspoons coriander seeds
  • 2 teaspoons mustard seeds
  • 2 teaspoons black peppercorns

You will need:
  • A large slow cooker or a large preserving pan
  • 4 to 6 sterilised jars and lids
  • A muslin spice bag
  1. Dice your courgettes into fairly small pieces, not too small or they will disappear. Discard the inner seeds but leave the skin on if you are using medium to small courgettes; you may need to peel large courgettes as the skin will be too tough.
  2. Add to a large saucepan.
  3. Peel, core and dice your apples into roughly the same size as your courgettes and add to the pan.
  4. Peel and dice the onions into roughly the same size as your apples and courgettes and add to your pan.
  5. Add your sultanas, chilli flakes, sea salt and grated ginger to the diced veggies and apples.
  6. Make your spice bag by tying up the spices in a large muslin square or ready made bag and add to the pan.
  7. Pour in the cider vinegar and give it a good stir. Cover with a lid and bring slowly to the boil, stirring occasionally.

Slow Cooker Method:
  1. Spray the inside of your slow cooker with cooking spray or lightly grease.
  2. Carefully transfer the contents of your pan into your slow cooker and place on the slow cooker lid.
  3. Cook on high for 1 hour.
  4. Remove the slow cooker lid, add the sugar and stir.
  5. Replace the slow cooker lid but this time prop it open a little with a wooden spoon or spatula (see photo)
  6. Cook on High for 5 to 6 hours.
  7. Check after 5 hours and if it’s not ready, replace the lid propped by the wooden spoon and leave for another hour or so.
  8. Spicy Courgette Chutney is ready when the liquid has reduced and the courgettes and sultanas look plump and glossy, see photos.
  9. Ladle the hot chutney into warm sterilised jars.

Traditional Pan Method:
  1. Leave the lid on and simmer on a low heat for about 30 minutes.
  2. Remove the lid and take off the heat. Stir in the sugar.
  3. Return the pan to a low heat and let the chutney mixture simmer for at least 1½ to 2 hours.
  4. You don’t need to watch the chutney like you do jam but you do need to keep an eye on it and stir it every now and then to prevent it sticking to the bottom of the pan.
  5. Spicy Courgette Chutney is ready when the liquid has reduced and the courgettes and sultanas look plump and glossy, see photos.
  6. Ladle the hot chutney into warm sterilised jars.
Seal with screw top lids rather than cellophane covers.
Spicy Courgette Chutney will keep for up to a year.
Store in a cool, dry place away from direct sunlight.
Serve with cheese, cold meats or your favourite burger.

Pin Spicy Courgette Chutney for later:

Spicy Courgette Chutney is delicious with cheese, cold meats & perfect for a cheese & pickle sandwich. Spiced with coriander, ginger, mustard seeds and a touch of chilli. Instructions are included for the slow cooker and conventional cooking.

I’m entering Spicy Courgette Chutney into a few challenges this month:

And linking to: Fiesta Fridays

(Visited 47,252 times, 7 visits today)

31 thoughts on “Spicy Courgette Chutney

  1. Pingback: September 2015 Credit Crunch Munch - 22 Frugal Recipes | Fuss Free Flavours

  2. I’ve just made this, but there’s lots of ‘juice’ left in the slow cooker. And it’s not looking particularly sticky 🙁 will it thicken on cooling?!

    • Hi Claire, it may thicken a little but it might be a good idea to cook it for another hour or so with the lid propped open. Slow cookers do tend to vary with their cooking times so perhaps yours takes a longer cooking time. The courgettes vary in water content too so this might effect cooking time too. Hope this helps and do let me know how you get on.

  3. Pingback: The Slow Cooked Challenge September Round Up | Farmersgirl Kitchen

  4. Oh wow I want some!! As soon as I saw that you had shared a courgette chutney I knew that I had to have a look as I would be sure to love it and I do. This will be going on my to make list next year when we have a glut of homegrown courgettes x #CookBlogShare

  5. What an organised lady you are making things for Christmas already! I should take a leaf out of your book and spare myself the December panic. Lovely looking chutney recipe, pinning for next summer’s courgettes! #cookblogshare

    • Thanks Mandy, it’s become part of the annual routine with our veggies and fruit and it certainly makes things easier near Christmas. Thanks for pinning 🙂

  6. Pingback: Courgette, Roasted Red Pepper & Feta Muffins - Tales From The Kitchen Shed

    • Thanks Trista, I love salsa and it’s perfect for using up tomatoes and peppers. It’s great to fill the pantry up ready for the winter. A pleasure to link up with #foodpronthursdays

    • Thanks Alison, the courgettes do make a great chutney, they’re perfect for soaking up all the spice flavour. Let me know if you do end up making some x

  7. This looks amazing! I tried courgette chutney for the first time this week, and it was incredible with all sorts of cheese varieties. I will definitely be making your chutney! I think that might be a Christmas pressie for friends and family!

    • Thanks Mel, courgette chutney does work really well with lots of different cheeses & I love it with ham or turkey at Christmas. Hope your family & friends enjoy the chutney as much as we do. Let me know how you get on 🙂

  8. I love the fact that you are making chutney for Christmas presents! Is a courgette the same as a zucchini? I am always looking for ways to use zucchini, since it is so plentiful. This chutney sounds delicious.

    • Thanks Jenny, my family look forward to their Christmas hampers, I offered to buy presents one year but they all said no. Courgettes are the same as zucchini, I think I’ll start putting both names in a recipe now I’m linking up with Fiesta Fridays.

    • Thanks Julie, courgettes are a versatile vegetable which is a good thing being as they are such prolific growers. Thanks for stopping by 🙂

    • Thanks Lauren, I think the slow cooker will be in constant with all the produce from the Kitchen Shed veg patch. A pleasure to link up and have a great weekend too 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: