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.
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Servings: 90 servings
Calories: 32kcal
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.
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.
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.
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