How to make Spicy Courgette and Apple Chutney

Spicy Courgette and Apple Chutney is a recipe, developed specifically to make use of nature’s bounty at the end of the summer.  It’s sweet and spicy with tasty chunks of apple and courgette (zucchini).

Courgette and Apple Chutney with oatcakes and cheese

“It is a truth universally acknowledged, that a glut of courgettes (zucchini) and apples, must be in want of a recipe”.  With apologies to Jane Austen! 

Chutneys and relishes are even easier to make than jams and jellies.  You don’t need to work out a ‘setting point’, you just cook it down until it reaches the thickness that you want. 

Spicy Courgette and Apple Chutney is ideal served with crackers and cheese

How do you serve Spicy Courgette & Apple Chutney?

You can enjoy this tasty chutney with cheese and crackers. Chutney also makes a great accompaniment to pies, pastries, and roasts.  I often add a spoonful of chutney to a casserole or slow cooker one-pot to add a touch of spice and piquancy. 

Oatckae with Courgette and Apple Chutney

Give it as a gift

Spicy Courgette and Apple Chutney also makes a great gift for friends and family. Tie a pretty circle of fabric over the jar lid and add a fancy label and you are done.

How to make Spicy Courgette and Apple Chutney

Follow the step by step instructions for great results.

Spicy Courgette and Apple Chutney ingredients

Gather your ingredients, apples, onions, courgettes (zucchini), red (bell) pepper, root ginger, and garlic cloves. Cut the apples, courgettes, onion, and red pepper into even-sized chunks.

Slat the vegetables for Spicy Courgette and Apple Chutney

Put the chopped apple, courgettes, red pepper and onion in a non-metallic bowl and add the salt.  Cover and leave for an hour.

Drain off the excess liquid from the vegetables for Spicy Courgette and Apple Chutney

Drain off the excess water that will have gathered in the bottom of the bowl. I needed two colanders to drain off this quantity.

Add the rest of the ingredients and your ready to cook Spicy Courgette and Apple Chutney

Add the other ingredients, including the chopped dates, sugar, ginger and garlic to a large saucepan with the vinegar and spices.  There’s no need to add any more salt as you have salted the vegetables already.

Bring to the boil then simmer until the mixture becomes pulpy and is nice and thick. Be careful with the temperature and stir frequently as you don’t want the chutney to stick to the bottom of the pan. 

Sweet and Spicy Courgette and Apple Chutney Recipe

How long before I can eat the Courgette and Apple Chutney?

Spicy Courgette and Apple Chutney will mature and improve so try to leave it for at least two weeks.  However, I did try it the next day and it was delicious. There is no overpowering vinegar flavour, it’s not too spicy,  and it is the perfect partner for cheese and oatcakes. 

How long can I keep the chutney?

If your jars are well sterlised and sealed, the chutney will keep for up to a year unopened. Once opened store in the fridge and use within 3 weeks.

More Chutney Recipes from Farmersgirl Kitchen

Green Tomato, Apple & Pepper Chutney
A thick sweet and fruity chuntney with a piquant bite, this chutney is so simple to make and makes a great gift too.
Check out this recipe
Green Tomato Chutney with tomatoes, peppers and apple
Courgette Relish (Zucchini)
Courgette Relish is a sweet, crunchy, pickled relish that is ideal to liven up your salads, sandwiches, and burgers.  It’s the perfect way to preserve a glut of courgettes from the garden or bargain buys at the supermarket.
Check out this recipe
Courgette Relish in jar with courgette
Sweet Cucumber Relish
Sweet Cucumber Relish is a sweet, crunchy and pickled relish that is ideal to liven up your sandwiches, burgers, salads and more.  
Check out this recipe
sweet cucumber relish with dish and cucumber.

More Chutney Recipes

Spicy Courgette & Apple Chutney Jar spoon

I’m adding this recipe to #CookBlogShare the sharing community for delicious recipes,  hosted this month at Easy Peasy Recipes

How to make Spicy Courgette and Apple Chutney

Spicy Courgette and Apple Chutney

Janice Pattie
Spicy Courgette and Apple Chutney is a mildly spiced preserve.  It’s well balanced with enough sweetness from the apples to complement the courgettes and spices.  Perfect to serve with cheese and crackers. 
4.26 from 31 votes
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
Course chutney, preserves, Side Dish
Cuisine British
Servings 84 teaspoons
Calories 26 kcal

Ingredients

  • 1500 grams (12 cups) courgettes
  • 750 grams (6 cups) apples
  • 2 (2) large onions
  • 1 (1) red pepper
  • 8 cm (3 inches) root ginger grated
  • 3 cloves (3 cloves) garlic crushed
  • 150 grams (1 cups) dates chopped
  • 1 tablespoon (1 tablespoon) salt
  • 1/2 teaspoon (½ teaspoon) chilli powder
  • 2 teaspoon (2 teaspoon) garam masala
  • 225 grams (1 cups) dark brown sugar
  • 425 millilitres ( cups) distilled malt vinegar

Instructions
 

  • Peel and dice the apples, dice the courgettes, onions and red pepper.
  • Place in a large non-metallic bowl, sprinkle with the salt, cover with a tea towel and leave for an hour.
  • Drain the water off the vegetables.
  • Place in a large saucepan, I use the base of my pressure cooker, add the rest of the ingredients and stir well.
  • Bring to the boil, stirring. Then reduce the heat and simmer, stirring frequently until thick and pulpy, about 1-1 1/2 hrs.
  • Ladle into sterilised jars. Don’t use metal lids as the vinegar degrades the metal spoiling the chutney. Use either clip type jars or you can buy waxed circles and cellophane covers for jam and chutney making.

Notes

Makes 6 x 25og jars. Keep at least 2 weeks before eating.

Nutrition

Calories: 26kcalCarbohydrates: 6gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.004gSodium: 86mgPotassium: 79mgFiber: 1gSugar: 5gVitamin A: 89IUVitamin C: 6mgCalcium: 8mgIron: 0.1mg
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This recipe is linked up to #CookBlogShare this week hosted by Effortless Foodie.

34 Comments

  1. I think we are thinking in tandem with our spicy chutneys Janice, this sounds glorious, I’d be adding it to lots of meals:-)

  2. Lovely tempting chutney recipe using apples and zucchini. So different from the ones I make, the indian ones. I hate the extra vinegary taste in ready made chutneys.I don’t think any chutney would last for 2 weeks in my family 🙂

    1. Yes, Indian chutney is a very different thing. This recipe definitely didn’t have a strong vinegar taste, I hide the jars from my family until I decide they are ready to eat or ours wouldn’t last either!

  3. I have been very remis in my chutney making this year. Must rectify as I have a glut of apples and beetroot. Was trying to work out how you balanced the chilli on the jar – then realised it was a teaspoon!!!

    1. You’ve been out and about, so hard to make time for making chutney. Funny about the spoon, I love my chilli spoon!

  4. I love making my own chutneys. This is a great way to use up all the courgette coming from the patch in my backyard.

    1. Hi Maria
      Thanks for getting in touch. I made this chutney last year and it is still good to eat now. As long as your jars are sterilised and sealed the chutney will keep for 2-3 years. Once opened the chutney should be stored in the fridge,
      You can, absolutely, use Apple cider vinegar or any other vinegar to make the chutney. Malt vinegars have a strong taste but are traditional in chutney making. I would happily use cider vinegar in this recipe.

  5. This chutney is amazing and after making 40 jars of it I had family and friends asking to make more this year. Divine with oatcakes and goats cheese. Thank you for sharing!

    1. Thank you so much for your kind comment, Anna. I’m glad you and your family & friends are enjoying the chutney.

  6. Hi, want to make this now as I have a glut of courgette/marrows and apples. Can I use white vinegar instead as I have a lot of this too! Thanks very much! Jan.

  7. I always have a glut of courgettes growing in the garden, and your chutney looks like the ideal way to use them up. I love the combination of apple and date with the courgette with ginger and garam masala for a nice hit of spice. All the better that your recipe doesn’t include sultanas which I think ruin a great chutney. I’ve tagged this recipe for later.

    1. I’m glad you like the combination of flavours, I love sultanas but I like dates even more ☺️

  8. Made this today & it smells lovely. Windfalls from next doors garden & my courgette glut from the garden. Only changes were vinegar (used a mix of white wine/red wine/white vinegar) as needed to use up odds & ends. No fresh red pepper but had a jar of roasted red peppers in the fridge that needed using so those went in instead. Did find it only took just under an hour to reach the correct consistency so need to keep an eye on it.

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Recipe Rating




4.26 from 31 votes (20 ratings without comment)