Dinner

Courgette & Tomato Chutney Recipe

ByEthan Lark November 22, 2025November 22, 2025

Introduction

This courgette and tomato chutney is a beautifully spiced and tangy condiment that complements a variety of dishes. With a balance of sweetness and warmth from the spices, it’s perfect for adding depth to cheese boards, sandwiches, or roasted meats.

A clear glass jar filled with chunky vegetable sauce showing layers of red tomato pieces, green zucchini slices, and light-colored onion bits, all mixed in a rich, thick red sauce. The jar sits on a rustic wooden board with a silver spoon resting beside it, smeared with some sauce. Next to the jar, there is a white marbled surface with two whole red tomatoes on green stems and one half tomato showing its juicy inside. A beige cloth napkin is folded and placed nearby. 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

Instructions

Step 1: In a very large pan, combine the vinegar, 300ml water, brown sugar, mixed spice, mustard seeds, and cinnamon stick. Heat gently, stirring until the sugar has fully dissolved.
Step 2: Add the chopped onions, diced courgettes, chopped tomatoes, peeled and diced apples, sultanas, and salt to the pan. Stir to combine.
Step 3: Bring the mixture back to a simmer and cook uncovered for about 2 ½ hours. Stir occasionally until the chutney has darkened and thickened to a chutney-like consistency.
Step 4: While the chutney cooks, sterilise your jars by washing them thoroughly in very hot soapy water. Rinse well in hot water, then place them on a baking sheet in an oven preheated to 140°C (fan 120°C/gas 1) until completely dry.
Step 5: Once the chutney is ready and still hot, carefully pour it into the sterilised jars. Seal the jars tightly and store them in a cool, dark place.
Step 6: Leave the chutney to mature for at least 3 weeks before opening to allow the flavors to fully develop.

Tips & Variations

Use cider vinegar for a milder tang or white wine vinegar for a sharper flavor.
Add a pinch of chili flakes if you prefer a spicy kick.
For a smoother chutney, pulse the cooked mixture briefly in a blender before jar filling.

Storage

Store the sealed jars in a cool, dark place for up to 6 months. Once opened, keep the chutney refrigerated and consume within 4 weeks. Reheat gently before serving to restore its vibrant flavors.