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  • Recipes
  • Dish type
  • Preserves
  • Chutney

When your allotment overflows with courgettes or marrows like mine does, this is a brilliant chutney to make. Everyone I've ever served it to loves it.

Durham, England, UK

574 people made this

IngredientsServes: 15

  • 1kg courgette
  • 1 tart apple, peeled and cored
  • 1 medium onion
  • 1 green pepper
  • 1 garlic clove, minced
  • 250g dark brown soft sugar
  • 250ml white wine vinegar
  • 1 tablespoon grated fresh root ginger
  • 1 tablespoon English mustard
  • 1/4 teaspoon crushed red chilli flakes
  • 1/2 teaspoon salt

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. Peel courgette and discard any large seeds; chop into small pieces.
  2. Finely chop apple, onion and green pepper; place in a casserole along with courgette and remaining ingredients. Bring to the boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45 to 55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.

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Reviews & ratingsAverage global rating:(26)

Reviews in English (31)

Can this be stored like normal chutney in a jar in a dark cupboard for a year plus?-13 Sep 2010

This is a fantastic courgette chutney recipe! It's great for using up that glut of courgettes. I followed to the letter, just adding half of a red pepper, finely chopped, for some nice flecks of colour. I also found that I needed to cook for more like 90 minutes to reach the right consistency. This chutney is fab for sandwiches, with roasted meats, pork chops, with cheese... the list goes on! Thanks Margaret!-05 May 2011

Altered ingredient amounts.I added just half of a red pepper, finely chopped, for some nice flecks of colour. I also found that I needed to cook for more like 90 minutes to reach the right consistency.-05 May 2011

Courgette Chutney Recipe

We were talking about pickles and chutney at Goresbridge Community Garden this morning and I was reminded of this delicious chutney recipe that I made last year. It was passed on to me by Yvonne Carty from Hey Pesto .

Easy to throw together, it makes a great accompaniment to salads, eaten with crackers or even on the side with a chilli or curry.

Because we had/have so many courgettes the quantities given below will make a lot of chutney so make sure you have several sterilised jars ready or reduce the amount of ingredients.

To make this chutney you just need a large saucepan with a lid* as well as a chopping board* and knife*.

If you are planning to store your chutney for longer than 5-7 days you&rsquoll need some glass jars that can be properly sealed eg kilner jars*.

You can also use a spice bag* if you wish, so that you can remove the whole spices. I usually leave mine in.



You only need four ingredients. Courgettes / zucchini (or one large marrow), lemons, fresh ginger root and jam sugar.

The recipe here is for a medium heat version but you could add 15g to 20g more ginger if you are a ginger fiend !


A couple of tea plates placed in the fridge before you start making the jam

A preserving pan or a wide heavy bottomed stock pot/large pan


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 jam.

I like to sterilise jam jars in the microwave. Simply clean them 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.

River Recipes No. 2: Courgette Chutney

So sticking with our theme of cooking what we are getting out of the garden currently, this week’s recipe is Melissa’s Courgette Chutney. However, really what we are using at the moment are Marrow now as they have grown so large…

Melissa’s Courgette Chutney

This recipe is so simple! All it requires is courgette/marrow and six other staple pantry ingredients – onion, curry powder, turmeric, salt, vinegar and brown sugar. Amounts are dependent on the amount of marrow you have available and subject to taste.

Melissa starts by roughly cutting 5 brown onions and three marrows into cubes. The onion and marrow is salted and left overnight, giving the salt time to draw the moisture out of the marrow.

The next day, rinse the salt off before placing the marrow and onion into a large pot along with 2 cups of vinegar, 1 cup of brown sugar, 1 cup of water and a heaped table spoon of curry powder and turmeric. Bring to the boil, and then simmer for about an hour uncovered while the chutney reduces and thickens.

Will store in jars refrigerated for about 3 weeks.

Our chefs are easy to please

Chop roughly into cubes and salt overnight

Lovely served alongside a quiche or in a sandwich

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If you are interested in Brian speaking to your group then you can contact him by clicking here

Feel free to quote anything I’ve said, unfortunately words and photos never quite do an experience like that justice.

My biggest obstacle in doing a Grade 5 rafting trip with River Valley was a previous negative kayaking experience. As it turned out, if I had had the cash and time I would have done a second trip the next morning!

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Favourite Music:

Favourite thing about working at River Valley:

Greatest work memory:

Hobbies and Interests:

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Astray Recipes: Courgette chutney

From: Anja Wolle [email protected] > Date: Tue, 16 Jul 1996 15:22:07 +0100 Recipe By: Simone Sekers' Quick & Easy Preserves (1994) Sprinkle the courgettes with half the salt and leave to drain in a colander overnight. Next day, rinse, drain and pat dry.(I cut the courgettes a bit smaller at this stage - they tend not to break up during cooking). Put into a heavy pan with the onion, garlic, remaining salt, sugar, vinegar and cook gently for about 15 minutes, until the sugar has dissolved and the vegetables have softened. Add the raisins, spices, ginger and chillies, stir well and cook at a steady simmer for another 25 minutes or until mixture is thick, stirring frequently. (I tend to cook it longer than that). Take it out and stir half way through the cooling time. Put into warm dry jars. Makes 3 medium (8oz-1lb) jars.

Courgettes = Zucchini muscovado sugar = very dark, sticky cane sugar, with a strong flavour

Tested and typed by Anja Wolle

NOTES : Serve this chutney with cold lamb, or with a lamb curry. It also makes a good glaze for roast shoulder of lamb, or a cornfed chicken. Just spoon over the roast about 20 mins before the end of cooking time.

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

500g peeled roughly chopped tomatoes
500g peeled chopped courgettes
2 largish onions, peeled and chopped into small pieces
1-2 hot chillies, finely chopped (although these could be omitted)
1 thumb-size piece ginger, finely chopped
3 eating apples, peeled and chopped
1 bottle malt vinegar
250g granulated sugar
2 to 3 tea spoons powdered mustard
3 to 4 finely chopped cloves of garlic

Put all the ingredients into a large 5 pint saucepan.

Boil down gently without a lid on, stirring from time to time, until the excess liquid has gone, the remaining liquid thickens, and the mixture has the consistency of chutney. This takes 2 to 3 hours.

Put chutney into sterilised jars and seal.

Store for about 3 months before eating.

Here’s how to sterilise the jars:

Wash empty jam jars and lids thoroughly.

Place jars upside down on a baking tray in a cool oven (about 100 degrees C) for about half an hour to sterilise. (I find the hardest bit is to judge when to switch the oven on, i.e. when the chutney is likely to be ready in about half an hour.)

Boil the lids in a pan of hot water for about 10 minutes to sterilise them, together with some spoons to use to put the chutney into the jars.

Spoon the chutney into the jars while the chutney and jars are hot.

Cover each jar with a waxed paper disc (you can buy packets of these for jam making).

Screw the lid on while still hot to seal. If you use the jars where the centre of the lid pops up if the jar is no longer sealed, you can ensure that the jars are properly sealed.

Ann’s Microwave Courgette / Marrow Chutney or Pickle recipe

The never ending question – what to do with excess courgettes (big ones!) or marrows – here’s our favourite pickle – adapted to our tastes and to the microwave. This quantity needs to be split in half and cooked in two batches using the stated container in the microwave. (Half quantities of this recipe is shown on the blog page The Big Courgette Problem)

4lb ( 2kg) of prepared big courgette or marrow (peeled, seeds and pith removed and diced)
2lb (1kg) prepared Apple (peeled cored and diced)
8oz (.5kg) prepared Onion. (peeled and chopped)
4oz (100g) sultanas (washed)
4oz (100g) raisins (washed
4oz (100g) dried apricots – chopped
4 Table spoons Mustard seeds
1 Table spoon Chilli Powder
1 Table spoon Salt
1 Table spoon Ground Cinnamon
1 Table spoon Ground Ginger
1 Tea spoon Ground Cloves
1 Tea spoon Ground Nutmeg
1pt (600ml) Malt Vinegar (if doing this recipe conventionally use 1.5 pints)

Cooking time – 1 hr (per bowl full)

Requires a large (6litre) glass microwave dish ( preferably lidded)

Place all ingredients except sugar into the container and cook on high for 20 mins, Stir, cook for a further 20 mins until fruit and veg soften.

Add sugar, stir in well, bring back to the boil, (about 10 mins)

Stir remove lid and continue to cook on high for 10 minute blocks until it forms a thick jam like consistency.

Sterilise clean jars by adding half an inch of boiling water and put them in MW until boiling.

Taking care, tip out water and allow to steam-dry for a moment

Cover with vinegar proof lids.

Or use2 layers of cling film and a layer of greaseproof and replace original lid.

Label and leave about 2 – 3 months to mature.

To remove the seeds and pith, halve or quarter the sections of marrow / big courgette – take a dessert spoon and scoop out the pith and seeds with this rather than trying to cut it out. (much as you would with a melon – though that is easier- of course)

If you got all excited by my blog on A Peeling Gadgets – and bought yourself an Apple, Peeler-Corer-Slicer … Use that to peel, slice and core your apples – then just chop through a few times.

Save some jars that have plastic lids as these are good for storing your homemade pickles – as the lids won’t rust with the reaction to the vinegar vapours

The hotter the chilli powder the more kick this recipe has – as I found out one year when trying a new source of chilli powder !!

Notes about this recipe

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How to make zucchini curry

3. Heat oil in a pan on a medium heat. Add mustard (optional) and cumin seeds.

4. When the seeds begin to crackle, add chopped ginger, chopped green chilies and curry leaves. If you do not have curry leaves & green chilies, you may skip them. You can replace ginger with garlic. Saute them until a nice smell comes out for about a minute.

5. Then add fine chopped onions and saute until they turn transparent.

6. Stir in salt, turmeric, chilli powder and garam masala. Saute for a minute.

9. Saute them for 2 to 3 mins on a medium heat until the veggies begin to sweat.

10. Cover and cook on the lowest heat until tomatoes breakdown completely and zucchini turns slightly tender.

Note: Adjust the cook time to suit your taste. I prefer cooking them slightly softer but not mushy otherwise zucchini tastes very bland and will not absorb the flavors.

11. Add green peas and dried fenugreek leaves (optional). If you have, do add fenugreek it adds a lot of flavor here.

12. I prefer to cover and cook for another 1 to 2 mins. If you don&rsquot like very soft zucchini, stir fry after adding peas instead of covering the pan. Taste test and add more salt & garam masala if needed. For extra heat you may add some crushed black pepper. Sprinkle coriander leaves.

Watch the video: Cuketové placky so syrom

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