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jar of courgette and tomato chutney with spoon.

Courgette and Tomato Chutney

Janice Pattie
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.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
standing time 8 hours
Total Time 9 hours 50 minutes
Course preserves, relish
Cuisine British
Servings 56 teaspoons
Calories 32 kcal

Equipment

  • 1 weighing scales
  • 1 Measuring spoons
  • 1 Sharp knife
  • 1 chopping board
  • 1 Large bowl
  • 1 colander optional
  • 1 medium bowl
  • 1 measuring jug
  • 1 large pan
  • 1 wooden spoon
  • 4 glass jam jars with lids 380 ml (1lb) jars
  • 4 wax paper circles optional
  • 1 jam funnel optional
  • 1 ladle or large serving spoon

Ingredients
 

  • 500 grams courgettes zucchini
  • 1 tablespoon salt
  • 500 grams Onions
  • 500 grams fresh tomatoes
  • 125 grams sultanas golden raisins
  • 250 grams white granulated sugar
  • ¼ teaspoon crushed chillies
  • ¼ teaspoon mixed spice
  • 300 millilitres cider vinegar
  • 1 tablespoon tomato puree

Instructions
 

  • Finely dice 500 grams (1lb) courgettes (zucchini) and put in a non metallic bowl.
  • Add 1 tablespoon of salt to the courgettes and leave to stand overnight.
  • Drain the liquid from the courgettes in a colander or sieve (no need to rinse as no additional salt is added to the chutney).
  • Peel and roughly chop 500 grams (1lb) onions.
    chopped onions
  • Peel 500 grams (1lb) tomatoes by placing in a bowl and covering them with boiling water. Leave for 2 minutes.
  • The skins will then easily slip off.
  • Roughly chop the tomatoes.
  • Put the drained courgettes, chopped apples, onions and tomatoes into a large pan with 125 grams (4 oz) sultanas, 250 grams (8oz) white granulated sugar, 300 ml (½ pint) cider vinegar, ¼ teaspoon crushed chillies, ¼ teaspoon mixed spice and 1 tablespoon tomato puree and heat gently until the sugar has dissolved.
  • Sterilise 4 x 380 gram (1lb) jars with lids.
    sterilise glass jars with lids.
  • Cook the chutney, stirring occasionally, until it is thick and a wooden spoon will leave a path when drawn across the mixture.
  • Use a ladle and jam funnel or a jug to fill the sterilised jars with chutney, top the chutney in the jar with a waxed paper circle (if using) and then screw on the lid.
  • Serve Courgette and Tomato Chutney with cheese, cold cuts and grilled meats.

Notes

Makes 4 x 380 gram (1lb) jars of chutney.

Nutrition

Calories: 32kcalCarbohydrates: 8gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 129mgPotassium: 81mgFiber: 0.5gSugar: 7gVitamin A: 97IUVitamin C: 4mgCalcium: 6mgIron: 0.1mg