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.

This blog post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please refer to Disclosure Page for further details.

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 ?


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.


If you are making your chutney on the stovetop, 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 and make sure they are dry. This minimises time in which the jars might pick up new bacteria and ruin your chutney.

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 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.
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.
  • Wipe the jars with a warm damp cloth.
  • 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 all 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 whole 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.
5 from 52 votes
Print Pin Rate Save Recipe
Course: Side Dish, Afternoon Tea, Jams, Pickles, Chutneys, Sauces, Dips & Spreads, Lunch
Cuisine: British
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 90 servings
Calories: 32kcal
Author: Sarah James


  • 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.


  • 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


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.



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.
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 from Fat 9
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

Pin Spicy Courgette Chutney for later:

Top image of pin is a ploughman's lunch on a wooden board with an opened jar of courgette chutney.

I’m linking Spicy Courgette Chutney to Fiesta Fridays.

85 thoughts on “Spicy Courgette Chutney”

  • 5 stars
    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 🙂

    • 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.

      • I have made courgette chutney today taste and looks lovely bit worried as it is still a bit liquid will it get thicker with age ,,regards Kathy

        • Hi Kathy, the chutney doesn’t get much thicker with age, maybe you could cook it down for a little longer. Let me know how you get on.

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

      • Hi Jenny, you could grate the veg. I haven’t used grated vegetables in this recipe so I can’t be sure of the initial cooking time but it will be shorter. I suggest cooking til soft, maybe 15 minutes instead of 30. The end result will be a smoother chutney instead of a chunky chutney. Hope this helps, do let me know how you get on 🙂

    • 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.

  • 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.

    • 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 🙂

      • Thank you for your reply. Chutney was ready after exactly 5 hours in the slow cooker, it looks and tastes wonderful! Plan on making more this weekend!

        • You’re most welcome Helen, so pleased your courgette chutney tastes wonderful. Thank you for trying my recipe 🙂

  • 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

    • 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.

    • Hi Yvonne, you can substitute marrow for courgette, discard the seeds in the middle. Let me know how you get on.

  • This recipe is fab, I’ll be making it again I tweaked a few ingredients with what I already had in the cupboard but it came out perfectly and all the family are super excited to try it. I know it’s a long shot but I don’t suppose you have the nutritional info for this recipe at all? Not worried if not?

    • Thanks for the feedback Claire, so pleased my chutney worked out perfectly for you. I’m sorry I don’t have the nutritional info for the recipe, it’s something I’m looking into but so far there have been mixed reviews about apps and their accuracy.

  • 5 stars
    Thanks for this brilliant chutney recipe, I’m just making my second batch.
    I make lots of chutneys but never tried courgette before, well I shall be making it every year now as I always have a glut of courgettes. & it tastes delicious. Can’t wait to taste it in 2-3 months when it’s matured.
    The slow cooker method is fantastic, when I think of all the hours in the past I’ve stood at the cooker! Not any more !
    Thank you once again ????

  • 5 stars
    I really LOVE the idea of a courgette chutney, never done one before but seeing this now, it’s definitely a must-have. Thanks for the inspo and the recipe!

  • 5 stars
    I have never herd of courgettes used this way and it is an amazing way to use up my excess ones growing in my kitchen garden right now.

  • 5 stars
    I love a good chutney recipe, however I must say that I’v never tried this particular kind of chutney before. Adding to my list of recipes to try next month! Thanks for sharing.

  • 5 stars
    My family loves chutneys whenever I make a curry, but I’ve never tried this one. All the spices and additions sound perfect.

  • 5 stars
    Wow never knew we could make courgette chutney too. This is something new and sounds so interesting.

  • 5 stars
    Love the flavors and spices in this chutney. Thanks for sharing. I will be trying this soon

  • 5 stars
    I’ve never though to make a chutney with courgettes and after tasting this I’m kicking myself for not trying it sooner

  • 5 stars
    To be honest, this is the first time that I’ve heard this stuff. I’m now very curious about it and really interest me to make this stuff as also this is spicy which make this an easy to pick. Thanks for sharing this to us, will definitely try to do this at home.

  • 5 stars
    The combination of the courgettes and apples sounds delicious and great idea to add to casseroles! Love the tip of sterilizing jars in the microwave (I never thought to do that), so much easier than in boiling water.

  • 5 stars
    I love a sweet-spicy chutney! So good on everything! I will trying out your recipe very soon!

  • 5 stars
    This chutney looks so flavourful and now I have one more way to use up my garden courgette (we call them zucchini in Canada) Can’t wait to try!

  • 5 stars
    Thank you Sarah James.
    WOW…. Made this last year and getting ready again (live in NZ). Absolutely brilliant. Love the taste and the simplicity of using the Slow Cooker. My pot burns and the element is not an even heat so the Slow Cooker is marvellous. I slightly overcooked but that was just a little thicker, but still great.
    I now use your method for all my chutneys and so much easier and cleaner. I have mobility issues so this method is easier and safer. ????

  • Too much sugar. I halved it and added some Sriracha for a wee bit more heat. Next time I will leave out the sultanas too.
    Otherwise a good result!

  • 5 stars
    Fabulous recipe – made it last summer – just confirming that it ages well!! Just starting my 2019 batch!

  • 5 stars
    Amazing chutney! I was given two enormous courgettes by a customer, and had no idea how to use them, so I searched for chutney recipes and found this one. I followed it exactly, and got seven jars out of it. I let it mature for two months, then couldn’t wait any longer. It is delicious! I will definitely make it again. I should mention that I was a chutney-making virgin before this, but it has totally inspired me to make more. In the interest of full disclosure, I must mention that my husband did all the chopping, so it was a joint effort. I look forward to trying more of your recipes, thank you!

  • Just tried this, it’s simmering quietly in slow oven with xmas cakes! Have you got any more recipes like this, I make a lot of chutneys and this was one of the easiest.

    Loved the spice combo too..

  • Just tried this, simmering quietly in slow oven with xmas cakes! Have you got any more recipes like this, I make a lot of chutneys and this was one of the easiest.

    Loved the spice combo too..

  • 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.

      • Hi, I have just made this chutney and had the same problem, so I have drained off some the liquid with a ladle

        • Hi Jackie, draining off the liquid is a good idea but if you have the time to cook with the lid propped open for another hour or two you’ll get more flavour.

  • 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

  • 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 🙂

  • I just love your stuff! I am going to try canning salsa this year as I have an over abundance of tomatoes and peppers in my garden. Thanks so much for sharing your beautiful recipe with #foodpornthursdays!

    • 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

  • 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 🙂

  • 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 🙂

  • I love chutney but have never had a courgette one but it sounds fabulous so now really want to try some! Thanks for a great #CreditCrunchMunch entry:-)

    • Thanks Camilla, hope you find some courgettes, they do make a delicious chutney. A pleasure to link up with #CreditCrunchMunch 🙂

  • 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 *

Recipe Rating