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Spicy Courgette Chutney

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

If you haven’t made a chutney before you’ll be pleased to hear it’s a lot easier than jam making – definitely no need for a thermometer to check the setting point. It’s simply a case of simmer away until your chutney is nice and glossy and thick.

My courgette chutney is the perfect recipe for using up your overgrown courgettes / zucchini or marrows.

An opened  jar of spicy courgette chutney on a wooden board with bread, cheese and tomatoes.

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Chutney is a great make ahead Christmas gift (a chutney improves with age) and it partners perfectly with Christmas cheeses and cold meats. I always make enough to go in the Christmas hampers for our family and friends.

How to serve Courgette Chutney

Spicy courgette chutney is perfect on a cheese or ham sandwich. Serve it up with a traditional Ploughman’s lunch or with cheese and crackers. On barbecue evenings we’ve been known to add a spoon or two to a hot dog or burger.

But don’t limit your chutney to your favourite sandwich, use it in your cooking too:

  • 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 !
Jars of chutney with an opened jar and a ladle.

What do I need ?

Ingredients

For the fruit and veg content of the Spicy Courgette Chutney, in addition to courgette or marrow, you will need apples, onions and sultanas.

You will need a good quality vinegar with an acetic acid content of at least 5%. Most reputable brands have at least 5% acetic acid and some even have 8%. If it doesn’t state the acetic acid percentage on the label, then there’s a good chance it’s not up at the 5% level.

I like use cider vinegar in a chutney as, unlike malt vinegar, it doesn’t overpower the final flavour.

I’ve used a light brown sugar, with a molasses flavour in mind. Feel free to use dark brown sugar if you prefer a darker colour chutney.

A selection of spices, salt and ginger root on a wooden board.

Last but definitely not least, the spices. I’ve chosen my favourite chutney spices:

Fresh ginger root adds a gentle heat.

Coriander seeds add a warm, aromatic and slightly citrus flavour.

Yellow mustard seeds (the ones used in mustard) aren’t quite as fiery as black or brown mustard seeds. Giving a warm spice tone as well as slightly sweet.

Black peppercorns are not as hot as white peppercorns and tend to mellow during cooking.

Chilli flakes for a final kick of heat. The amount of chilli I use isn’t blow your socks off hot but you can add extra heat or tone it down as you prefer. Amounts are detailed in the recipe card.

Equipment

You will need a large stainless steel or enamel preserving pan or a heavy based saucepan.

A large saucepan lid or similar big enough to cover your preserving pan.

If you are choosing the Slow Cooker method then you will need a slow cooker 🙂 I used a 4 to 6 person (4.7 litre) CrockPot.

A spice bag or muslin cloth for the whole spices.

A ladle.

A jam funnel. I prefer to use a stainless steel funnel because vinegar reacts with other metals such as aluminium.

4 to 6 jam jars with screw top lids. Make sure you are using vinegar proof lids – generally plastic coated on the underside to prevent any acid reaction with metal.

Adhesive jam or chutney labels.

How to sterilise jars

Jam jars in a microwave.

Sterilise your jars shortly before they are to be used as this minimises time in which the jars might pick up new bacteria and ruin your chutney. Make sure your jars are dry when you come to fill them.

I like to sterilise jam jars in the microwave. Simply clean your jars 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.

Alternatively, wash jars in the dishwasher on a hot cycle.

Always sterilise more jars than you think you will need.

How to make stovetop Spicy Courgette Chutney

Images to show the process of preparing the courgette and adding to the preserving pan.
  • Making a chutney couldn’t be easier. Make sure you cut your veg and fruit into roughly the same size pieces so they cook evenly.
  • Cook the fruit and vegetables in the vinegar until soft.
  • Add the sugar and simmer until nice and thick. You don’t need to watch chutney like you do jam but you still need to keep an eye on it. Stir it every now and then to prevent it sticking to the bottom of the pan.
Images to show the process of making chutney on the stovetop.
  • The chutney is ready when the liquid has reduced and the courgettes and sultanas look plump and glossy (see photos).
  • Ladle the hot Spicy Courgette Chutney into warm sterilised jars.
  • When cold, label as Spicy Courgette Chutney and include the date.
Images to show the process of jarring the chutney and adding a label.

How to make Slow Cooker Courgette Chutney

Take the heat out of chutney making by letting your slow cooker or CrockPot do the work for you. I love making chutney in my CrockPot, so if you have one, I really recommend using it to deliver a fuss free chutney.

A slow cooker is the perfect appliance for making chutney as the process needs to be gentle. Unlike the stove top method, there’s no need to worry about your chutney catching on the bottom of your pan or of it drying out too much.

Images to show the process of making Slow Cooker Courgette Chutney.
  • Firstly, the fruit, veg, spices and vinegar are brought to the boil in a pan on your stove top before adding to the slow cooker.
  • The next stage is to cook with the lid on for an hour to soften the fruit and veg.
  • Lastly, the sugar is added and stirred in. The slow cooker lid is put back on but this time it is propped open with a wooden spoon or spatula so the chutney can reduce down until it is nice and thick. This process usually takes about 5 hours on the high setting.
Fruit, vegetables, sugar and vinegar in a slow cooker.

How long before I can eat Spicy Courgette Chutney ?

Spicy Courgette Chutney will mature and improve so it’s best to leave in the jar for at least two weeks before eating. That said, I have been known to open a jar the day after cooking and it was delicious with no overpowering taste of vinegar.

A wooden serving board with a ploughman's lunch and a jar of opened Spicy Courgette Chutney.

How long does it last ?

The chutney will keep for up to a year. Once opened, use within 4 weeks.

Store in a cool, dry place away from direct sunlight.

More Courgette recipes…..

Courgette glut ? If you’re lucky enough to have a bumper crop of courgettes, why not try:

Courgette and Ginger Jam

Delicious Courgette Brownies

Courgette, Red Pepper and Feta Muffins

More homemade gift ideas

Homemade Chilli Sauce

Elderberry Vinegar

Homemade Stem Ginger

Let’s keep in touch! You can find me on Pinterest, Instagram, Facebook, and Twitter!

Spicy Courgette Chutney

Spicy Courgette Chutney is delicious with cheese, cold meats & perfect for a cheese & pickle sandwich. Spiced with coriander, ginger & a touch of chilli.
4.99 from 55 votes
Print Pin Rate Save Recipe
Course: Afternoon Tea, Jams, Pickles, Chutneys, Sauces, Dips & Spreads, Lunch, Side Dish
Cuisine: British
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 90 servings
Calories: 32kcal
Author: Sarah James
servings

Equipment

  • Slow cooker or Crock Pot ( optional )
  • Large preserving pan or saucepan
  • Large saucepan lid or similar big enough to cover preserving pan
  • spice bag or muslin cloth and string
  • Ladle
  • 4 x 450g Sterilised jam jars
  • Adhesive jam or chutney labels.

Ingredients

  • 1 kg courgettes diced about 4 medium courgettes / zucchini
  • 400 g apples about 3 medium apples
  • 500 g onions diced about 3 medium onions
  • 200 g sultanas
  • 1 tsp chilli flakes
  • 25 g fresh ginger grated
  • 1 tsp sea salt
  • 400 ml cider vinegar
  • 400 g light soft brown sugar
  • 2 tsp coriander seeds
  • 2 tsp mustard seeds
  • 2 tsp black peppercorns

Instructions

Stovetop method

  • Add the diced vegetables along with the sultanas, chilli flakes, sea salt and grated ginger to a large preserving pan.
  • Make your spice bag by tying up the spices in a large muslin square or ready made bag and add to the pan. Pour in the cider vinegar, give it a good stir and slowly bring to the boil.
  • Cover with a lid and simmer for 30 minutes.
  • Remove the lid and take off the heat. Stir in the sugar.
  • Return the pan to a low heat and let the chutney mixture simmer for at least 1 1/2 to 2 hours, stirring every now and then to prevent it sticking to the bottom of the pan.
  • The chutney is ready when the liquid has reduced and the courgettes and sultanas look plump and glossy.
  • Ladle into sterilised jars.
  • Wipe the jars with a warm damp cloth. Label when cold with Spicy Courgette Chutney and the date.

Slow Cooker / Crockpot method

  • Follow Stovetop method steps 1 and 2. Carefully transfer contents of pan to your slow cooker and cover with its lid.
  • Cook on High for 1 hour before stirring in the sugar.
  • Replace the slow cooker lid but this time prop it open a little with a wooden spoon or spatula and cook on High for 5 to 6 hours.
  • 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.
  • Ladle into sterilised jars.
  • Wipe the jars with a warm damp cloth. Label when cold with Spicy Courgette Chutney and the date.

Video

Notes

The recipe makes approximately enough to fill 4 x 450g jars.
Keep at least 2 weeks before eating. 
Spicy Courgette Chutney will keep for up to a year stored in a cool dry place.
Once opened, use within four weeks.
WAYS TO USE SPICY COURGETTE CHUTNEY
Serve with cheese, cold meats or your favourite burger.
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.
Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Spicy Courgette Chutney
Serving Size
 
20 g
Amount per Serving
Calories
 
32
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
29
mg
1
%
Potassium
 
72
mg
2
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
1
g
2
%
Vitamin A
 
32
IU
1
%
Vitamin C
 
3
mg
4
%
Calcium
 
10
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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Recipe Rating




Becky Kendall

Saturday 19th of September 2020

I've only ever made chutney once in my life and it didn't ever "set", it was very runny even months later. So I took a bit of a gamble with a huge marrow I have spare from the garden and made this chutney a couple of weeks ago. Amazing! So easy, perfect recipe and I couldn't wait for it to mature before tasting it - tastes delicious and the texture is already lovely and jammy. I'll leave the rest to mature, but wanted to say thank you so much, I'm so glad I found this recipe :)

sarahj

Saturday 19th of September 2020

You're most welcome Becky, it's a pleasure to share the recipe. Thank you for the feedback, it's great that you're enjoying the chutney already. I'll be putting some more of my chutney recipes up soon. If you'd like to follow me on facebook you'll get the latest updates.

Vicki Sims

Sunday 23rd of August 2020

This recipe looks amazing - can't wait to try it.

Jenny

Monday 14th of September 2020

Would shredding /grating the vegetables in the processor work equally well as dicing it?

sarahj

Sunday 23rd of August 2020

Thanks Vicki, let me know how you get on :-)

Jannymc

Saturday 22nd of August 2020

Has anyone used blacberrys instead of apples

sarahj

Sunday 23rd of August 2020

Hi Janny, I haven't used blackberries in the courgette chutney but I can't see why you can't substitute them for the apples. Do let me know how you get on.

Helen Lawley

Thursday 20th of August 2020

Making this right now in the slow cooker, the recipe is so easy and I didn’t realise you could make chutney this way! One question re. the muslin spice bag. Do you keep it in the mixture when it’s in the slow cooker or take it out before that? Thanks.

sarahj

Thursday 20th of August 2020

Hi Helen, it is much easier in the slow cooker. It's ok to keep the spice bag in the mixture when you transfer the pan to the slow cooker. Do let me know how you get on and happy chutney making :-)

Suzanne Kelly

Wednesday 19th of August 2020

Hello I plan on making this recipe tomorrow. I am just wondering if eating apples or cooking apples are best and if red or white /brown onions are most suitable? Thank you

sarahj

Wednesday 19th of August 2020

Hi Suzanne, cooking apples are best as they cook down and give the chutney a good consistency. I use brown onions but you could use red, the chutney might be a touch sweeter. Hope this helps and do let me know how you get on.