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Jars of chutney and a ladle.

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 104 votes
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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


  • 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.
The recipe is easily doubled. Make sure you use a large enough preserving pan so the ingredients can reduce and you'll need to cook for an extra half hour. Trebling or quadrupling the quantities is not recommended.
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.
Serving: 20g | Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 72mg | Fiber: 1g | Sugar: 7g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg