Spicy Courgette Chutney is delicious with cheese, cold meats & perfect for a cheese & pickle sandwich. Spiced with coriander, ginger & a touch of chilli.
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.
Slow Cooker Spicy Courgette Chutney
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 Spicy Courgette 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 Tips:
- 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.
- Seal with screw top lids rather than cellophane covers.
- The 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.
Spicy Courgette Chutney
- Slow cooker or Crock Pot ( optional )
- Large preserving pan or saucepan
- 4 x 450g Sterilised jam jars
- spice bag or muslin cloth and string
- 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
- 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 and give it a good stir.
- Bring slowly to the boil and simmer on low for 30 minutes with the lid on.
- 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.
Slow Cooker / Crockpot method
- Follow recipe to Step 3 before carefully transferring the simmered vegetables into your slow cooker and place on the slow cooker lid.
- Cook on High for 1 hour before removing the slow cooker lid and adding the sugar and stirring.
- 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.
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