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courgette and apple chutney in bowl.

Courgette and Apple Chutney

Janice Pattie
Courgette and Apple Chutney is sweet and spicy. It's easy to make and the courgettes and apples are enhanced by the aromatic spices to create a delicious relish that is the perfect accompaniment for cheese, pies, pastry and roasts.
4.31 from 33 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

Equipment

  • weighing scales or measuring cups
  • Sharp knife
  • chopping board
  • Large bowl
  • Measuring spoons
  • Large saucepan
  • colander optional
  • measuring jug
  • jam funnel optional
  • 6 glass jam jars with lids

Ingredients
 

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

Instructions
 

  • Peel and dice 750 grams (6 cups) apples, 1500 grams (12 cups) courgettes, and 2 large onions. Deseed and dice 1 red pepper,
    onion, courgette, red pepper chopped in bowl.
  • Place all the fruit and vegetables in a large non-metallic bowl, sprinkle with 1 tablespoon of salt, cover with a tea towel and leave for an hour.
    add salt to courgettes, onions, red pepper and apples.
  • Some water will have come out of the vegetables, so drain the water from the vegetables.
  • Place the fruit and vegetables in a large pan with 8 cm (3 in) grated root ginger, 3 crushed cloves of garlic, 150 g (1 cup) chopped dates. ½ tsp chilli powder, and 2 tsp garam masala.
  • Add 225 g (1 cup) dark brown sugar and 425 ml (1¾ cups) distilled malt vinegar.
  • Bring to the boil, stirring. Then reduce the heat and simmer, stirring frequently until thick and pulpy, about 1-1½hrs..
  • Ladle into warm sterilised jars. Use either clip type jars or you can buy waxed circles and cellophane covers for jam and chutney making as metal lids can degrade and spoil your chutney. If I am using metal lids I use a waxed disc on the chutney underneath.
  • Use either clip type jars or you can buy waxed circles and cellophane covers for jam and chutney making as metal lids can degrade and spoil your chutney. If I am using metal lids I use a waxed disc on the chutney underneath.
  • Serve Courgette and Apple Chutney with crackers and cheese. It's also delicious with all grilled meats, curries and stews.

Notes

Makes 6 x 250g jars. Keep at least 3 weeks before eating.
To make half the quantity of chutney (3 jars). Use the following ingredients and follow the same method. 
  • 750 g (6 cups) courgettes
  • 375 g (3 cups) apples
  • 1 large onion
  • 1/2 red (bell) pepper
  • 2 tsp salt
  • 4 cm (1 1/2 in) root ginger
  • 2 cloves garlic
  • 1/4 tsp chilli powder or chilli flakes
  • 1 tsp garam masala
  • 75 g (1/2 cup)dates
  • 110 g (1/2 cup) dark brown sugar
  • 215 ml (1 cup) malt vinegar

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