Courgette and Tomato Chutney

Piglet's Courgette and Tomato Chutney
Piglet's Courgette and Tomato Chutney

Piglet’s Courgette and Tomato Chutney

My courgettes (after a rather feeble start) have now grown to the size of marrows! Presented with a ‘glut’ of both marrow sized courgettes and tomatoes I decided to make some chutney rather than taking the easiest option which would have been to freeze them.

2lb courgettes (peeled)
1lb 8oz tomatoes
1lb 4oz onions
1lb 4oz brown sugar
1 head of garlic
Fresh ginger (or 2 teaspoons of dried ginger)
1 tspn salt
½ tspn cayenne pepper (or piri piri)
¼ tspn black pepper
1 pint malt vinegar

Dice all the vegetables into small squares (roughly about ¼” square) and place in large open pan. Add vinegar, sugar and spices and bring slowly to the boil, stirring now and again. Simmer for at least 2hrs until thick (liquid has reduced)

Pour into heated sterilized jars and seal.

Allow 3-4 months for the chutney to mature.

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8 thoughts on “Courgette and Tomato Chutney

Add yours

  1. These are the RC seasonal chutney ingredients:
    1 kg overgrown courgettes
    1 kg green tomatoes (I used yellow plums)
    500g cooking apples
    500g onions
    500g sultanas
    500g light soft brown sugar
    600ml white wine vinegar
    plus various spices

    Very nice!


    1. Hi,

      To sterilise the jars – wash thoroughly in soapy water and rinse, pour boiling water over them including the lids. Place Jars in a hot oven for a 5 mins and leave to cool down.

      Important Tip – don’t put the lids in the oven wait until it is cooler.

      I did the first time I made chutney and disaster struck – the rubber seal on the lids melted!! :((


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