Dinner

Courgette & Tomato Chutney Recipe

ByHailey Reed November 21, 2025November 21, 2025

Introduction

This Courgette & Tomato Chutney is a deliciously tangy and sweet condiment that perfectly complements cheese boards, sandwiches, and grilled dishes. Slow-cooked to a rich, thick texture, it’s a wonderful way to preserve the fresh flavors of summer vegetables and fruit.

A small glass jar filled with a chunky vegetable mix showing layers of red tomato sauce, green zucchini slices, and light-colored onion pieces. The jar sits on a wooden board along with a halved red tomato and a golden spoon with some sauce on it. In the background, whole red tomatoes and another jar with similar contents are slightly out of focus, all placed on a white marbled surface. The colors are rich and natural, and the scene looks fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500ml cider vinegar or white wine vinegar
400g brown sugar (any brown sugar will work)
1 tbsp mixed spice
2 tbsp yellow mustard seeds
1 cinnamon stick
4 onions, chopped
1kg courgettes, diced
1kg tomatoes, chopped
4 eating apples, peeled and diced
300g sultanas
1 tsp salt
300ml water

Instructions

Step 1: In a very large pan, combine the vinegar, water, brown sugar, mixed spice, yellow mustard seeds, and the cinnamon stick. Heat gently while stirring until the sugar dissolves completely.
Step 2: Add the chopped onions, diced courgettes, chopped tomatoes, peeled and diced apples, sultanas, and salt to the pan.
Step 3: Bring the mixture back to a simmer, then cook uncovered for 2 1/2 hours, stirring occasionally, until the chutney thickens, darkens, and develops a rich texture.
Step 4: While the chutney is cooking, sterilise your jars by washing them in very hot soapy water, rinsing them with hot water, and then drying in a 140°C (fan 120°C/gas mark 1) oven until completely dry.
Step 5: Once the chutney is ready, pour it into the sterilised jars while still hot. Seal immediately and store in a cool, dark place.
Step 6: Allow the chutney to mature for at least 3 weeks before opening to develop the best flavors.

Tips & Variations

Use either cider vinegar or white wine vinegar depending on your flavor preference; cider vinegar adds a fruity tang while white wine vinegar is milder.
For extra warmth, add a small chopped chili or a pinch of cayenne pepper during cooking.
To ensure even cooking, stir the chutney occasionally but gently to avoid breaking down the fruit and vegetables too much.

Storage

Store the chutney in sterilised, airtight jars in a cool, dark place. It will keep well for up to a year unopened. After opening, keep refrigerated and use within a few weeks. Reheat gently if desired before serving.

How to Serve

The image shows a clear glass jar filled with a chunky vegetable stew, featuring visible pieces of green zucchini, red tomato chunks, and translucent cooked onions. The stew has a reddish-brown color with a soft, cooked texture. The jar sits on a rustic wooden cutting board, next to a halved ripe tomato with vibrant red flesh and seeds. A gold spoon with some stew clinging to it rests on the board nearby. In the background, there are whole tomatoes on the vine and a folded light-colored cloth, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, any firm eating apple will work well. Choose sweeter varieties for a milder chutney or sharper apples for more tang.

Do I need to sterilise the jars?

Yes, sterilising jars is essential to prevent bacteria growth and keep your chutney safe for long-term storage. Follow the sterilising steps carefully before filling.