Courgette and Tomato Chutney

Courgette and Tomato Chutney is a simple chutney that is ideal to use a glut of courgettes and tomatoes. It’s easy to make and creates a sweet and chunky chutney that is a great accompaniment to many different dishes.

What is chutney?

Chutney originates from India where it can be a blend of fresh fruits or vegetables, spices, vinegar, and sugar. It is usually made to be eaten straight away.

Western-style chutney such as Courgette and Tomato Chutney is cooked and reduced down to a thick condiment and can be stored for up to a year.

Why should I make Courgette and Tomato Chutney?

This is a really delicious chutney with a nicely balanced flavour and a good texture, chunky but not too chunky. It’s so easy to make that it is perfect for a beginner, follow the recipe and there’s very little you can do wrong.

If you grow your own courgettes then there is always a point when you just have too many. I freeze some for soups and curries but still there always seems to be more than I can fit in the freezer. This tasty relish is the answer, not only is it delicious to have on your own table but it also makes a very welcome gift.Tie a pretty circle of fabric over the jar lid and add a fancy label and you are done.

What ingredients do I need to make Courgette and Tomato Chutney?

Most of the ingredients for this chutney are things that you will already have in your larder. Here is what you need:

• Courgettes
• Tomatoes
• Onions
• Sultanas
• Sugar
• Crushed Chillies
• Mixed Spice
• Cider Vinegar
• Tomato Puree

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What are courgettes?

The courgette is from the same family as cucumber, squash and melon. They usually have a deep green skin with firm pale flesh, but there are many different varieties available. Some have yellow skin and some are round balls rather than the traditional long shapes shown above.

What’s the difference between courgettes and zucchini?

They are the same vegetable, the only difference is in the language. Courgette is a French word and zucchini is an Italian word. In the UK they are usually called courgettes or baby marrows, and in the US and many other countries, they’re called zucchini.   

Why do I have to salt the courgettes and leave them overnight?

Courgettes contain a lot of water, the salt draws out the water which you then drain away. This makes a chutney with better texture as the pieces of courgette hold their shape and do not disintegrate when they are cooked.

Can I use canned tomatoes?

If you don’t have nice ripe fresh tomatoes then you certainly can use a can of plum tomatoes. They are already peeled so you just have to roughly chop them.

What are sultanas?

Sultanas are sometimes known as golden raisins. Sultanas are a type of dried fruit that come from seedless green grapes, most commonly the Thompson Seedless variety. They have a sweet flavour, light golden colour, and soft texture.

What can I substitute for sultanas?

If you don’t have sultanas then the best substitute is raisins.

Spices for Courgette and Tomato Chutney

I only use two spices for this chutney, they are crushed red chillies and mixed spice. These are very readily available and they are always in my larder.

I don’t like any kind of chilli heat, can I leave out the crushed chillies?

There is a very small quanitity of crushed red chilli in this chutney and it has a mild heat profile. However, if you wish to leave it out you will still produce a delicious chutney.

What is mixed spice?

Mixed Spice is readily available in UK supermarkets and baking suppliers. It is a combination of the following ground spices:

• allspice
• cinnamon
• nutmeg
• mace
• cloves
• coriander
• ginger

If you can’t source ready-made mixed spice you can make your own.

What kind of vinegar should I use?

I use cider vinegar for this chutney, it has a fresh, tangy flavour wihtout being overpowering. It’s a real flavour booster with a mild acidity that is just right. I find that malt vinegar is too strong for the delicate flavours in this chutney but you could also use white wine vinegar. You could also use my Spiced Pickling Vinegar which has a white wine vinegar base,

Why should I add tomato puree to the Courgette and Tomato Chutney?

Tomato puree is sometimes called tomato paste. It is a thick concentrated product and it gives a boost of both flavour and colour to the chutney.

How should I store Courgette and Tomato Chutney?

Chutney should be stored in sterilised glass jars and sealed with a wax disc and either a screw on lid or a cellophane cover that is kept in place with an elastic band.

How long can I keep the chutney?

If you keep the chutney in sealed sterilised jars in a cool dark place, then the it will keep for up to a year. Once opened keep the chutney in the fridge and use within 3 months.

How soon can I serve the chutney?

Most homemade chutney improves after two to three months as the flavours combine. You can eat this chutney immediately, but it may be a little sharp as the vinegar won’t have mellowed. After one month the chutney will have a more balanced flavour and it will improve even more after 3 months.

How do I sterlise the jam jars?

Find out why you should sterilise your glass jars and about the different methods you can use to sterilise bottles and jars in this article.

Vegetarian

This recipe is suitable for vegetarians and vegans.

Gluten Free

There are no wheat products in this recipe, and it is suitable for a GF diet. As always you should check every ingredient to ensure that it meets your dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Courgette and Tomato Chutney?

This is a really versatile relish that can be served as part of a cheeseboard. It pairs particularly well with mature cheddar and goat’s cheese.

Serve this chutney with cold meats, pies and sausages, spread it on your sandwiches, burgers and wraps. It is also a great accompaniment to curries or roasted vegetables as the acidity of the tomatoes cuts through rich flavours.

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