“It is a truth universally acknowledged, that a glut of courgettes (zucchini) and apples, must be in want of a recipe” Spicy Courgette and Apple Chutney is just such a recipe, developed specifically to make use of nature’s bounty at the end of the summer. 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. You can enjoy a tasty chutney with cheese and crackers, or they make great accompaniments to pies, pasties 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. Spicy Courgette and Apple Chutney also makes a great gift for friends and family.
Here’s how to make Spicy Courgette and Apple Chutney
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.
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 water that will have gathered in the bottom of the bowl.
I needed two colanders to drain off this quantity.
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.
Although it’s best to wait at least two weeks before eating the Spicy Courgette and Apple Chutney, as it will mature and improve, I did try it the next day and it was delicious. There was no overpowering vinegar flavour, it’s not too spicy, and it is the perfect partner for cheese and oatcakes.
Spicy Courgette and Apple Chutney Recipe
Spicy Courgette and Apple Chutney
- 1500 g courgettes
- 750 g apples
- 2 large onions
- 1 red pepper
- 8 cm root ginger grated
- 3 cloves garlic crushed
- 150 g dates chopped
- 1 tbsp salt
- 1/2 tsp chilli powder
- 2 tsp garam masala
- 225 g dark brown sugar
- 425 ml distilled malt vinegar
- 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.
WHY NOT PIN THIS IMAGE FOR LATER?
I’m adding this recipe to #CookBlogShare the sharing community for delicious recipes, hosted this month at Easy Peasy Recipes
More Chutney Recipes
Apricot and Apple Chutney – Farmersgirl Kitchen
Green Tomato and Raisin Chutney – Kavey Eats
Best Beetroot Chutney – Tin & Thyme
Slow Cooker Tomato & Chilli Chutney – Munchies and Munchkins
Cranberry Chutney – Little Sunny Kitchen
Easy Spicy Mango Chutney – Fab Food 4 All