Courgette and Apple Chutney (Zucchini)

Courgette and Apple Chutney is sweet and spicy. It’s easy to make and the courgettes (zucchini) and apples are enhanced by the aromatic spices to create a delicious relish that is the perfect accompaniment for cheese, pies, pastry and roasts.

Why should I make Courgette and Apple Chutney?

This chutney is all about balance, think sweet apples, tender courgette, and a gentle heat from chilli and ginger. Slow cooking brings everything together, creating a preserve that just gets tastier as it matures.

This chutney is an excellent way to use up a surplus of courgettes and apples, especially at the end of summer when both are abundant. And it is much simpler to make than jams and jellies.  You only need to simmer the ingredients until thick. Ideal for anyone starting out making preserves with basic kitchen equipment.

A thoughtful gift

This simple chutney makes a thoughtful and tasty homemade gift for friends and family. Tie a pretty circle of fabric over the jar lid and add a fancy label and you are done.

What is chutney?

Chutney originates from India where it can be a blend of fresh fruits or vegetables, spices, vinegar, and sugar. Western-style chutney such as Spicy Courgette and Apple Chutney is cooked and reduced down to a thick condiment or sauce to serve with meat, fish and cheese or to add to recipes for extra flavour.

What ingredients do I need for Courgette and Apple Chutney?

The ingredients for this relish are easily available and you may already have some of them in your larder. You will need:

• courgettes
• apples
• onions
• red pepper
• root ginger 
• garlic 
• dates 
• salt
• chilli powder
• garam masala
• dark brown sugar
• distilled malt vinegar

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.   

What kind of apples should I use?

Tart, firm apples are ideal for chutney. Cooking apples like Bramley are traditional as their tartness and high pectin help the chutney thicken. If you don’t have Bramley’s then you can use Granny Smiths or Pink Lady apple. Or use a mix of tart apples with a sweeter variety.

What is root ginger?

Root ginger which is a rhizome. And a rhizome is a thick underground stem that sprouts roots and shoots. It’s readily available in most supermarkets and greengrocers. For this recipe the fresh root ginger is peeled grated, this allows all the ginger flavour to permeate the chutney.

What kind of dates should I use in the chutney?

Dates are the fruit of the date palm and you can buy them fresh or dried. I use dried dates in this recipe because the intense sweetness of this luscious fruit works really well in chutney.

If you use whole dried dates then remove the stones and cut them into small pieces. The easiest way to do this is with scissors. However, you can also use ready-chopped dried dates that are sold for baking.

What is garam masala?

Garam Masala is a fragrant blend of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods toasted in a pan and then ground to a powder. Ready mixed garam masala is easily available at supermarkets and Asian stores.

What kind of vinegar should I use?

I use distilled malt vinegar for this chutney as it is a good strong vinegar which works well with the mix of spices that are in this recipe. You can also use cider vinegar which has a particular affinity to apples and will also blend well with the spices.

How should I store Courgette and Apple 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, particularly the curry powder, 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 & Apple Chutney?

From cheeseboards and roast dinners to party nibbles and lunchtime treats, spicy courgette and apple chutney is a versatile addition to your kitchen. Its sweet, tangy, and spicy notes make any meal special.

• Cheese Boards and Platters: Chutney and cheese are a match made in heaven! Try it with creamy brie, sharp cheddar, or pungent blue cheese. Just put a little dish of chutney on your board with crackers, bread, and maybe some fruit or nuts.
• Charcuterie: Pairing chutney with cold meats such as ham, roast beef or smoked turkey is always a winner. The chutney will cut through the richness and add a lovely lift.
• Sandwiches and Wraps: Liven up your lunch by spreading chutney in sandwiches and wraps to add a spicy twist.
• Pies and Pasties: Serve up a little chutney alongside pork pies, sausage rolls or pasties for a deliciously tangy contrast to this comforting, savoury fare.
• Roast Dinners: A spoonful of chutney on the side of roast lamb, pork or chicken (or even with roast veggies) is a delicious way to bring additional flavours to your plate.

Easy Serving Tips and Presentation Ideas for Courgette and Apple Chutney

• Temperature: Let your chutney come to room temperature before serving so you get the fullest flavour (just bring it out of the fridge 20–30 minutes ahead).
• Presentation: Use pretty ramekins, glass jars, or colourful bowls and don’t forget a small spoon or butter knife for easy sharing.
• Garnishes: Sprinkle over some fresh herbs (like parsley, mint, or coriander) or add a few thin slices of apple or courgette for a lovely look.

More Chutney Recipes

This recipe is linked up to #CookBlogShare this week hosted by Effortless Foodie.