Spicy Courgette Chutney

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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.

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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 !

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.

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

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

• 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.

• 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.

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.

• 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.

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.

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
• Lemon Drizzle Courgette Cake
• Delicious Courgette Brownies
• Courgette, Red Pepper and Feta Muffins

More homemade gift ideas

• Homemade Chilli Sauce
• Elderberry Vinegar
• Homemade Stem Ginger
• Tomato and Chilli Chutney
• Basic Chutney
• Easy Green Tomato Chutney

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