Courgette chutney

  • Makes 4-5 x 340g jars
  • Easy

In season in September, use up a courgette glut to make this easy courgette chutney.


Like its relatives cucumbers and squashes, the courgette or zucchini has its origins in the Americas but is thought to have been developed in Italy in the 19th century. It has spread widely since and is easy to grow in the UK, and is especially productive in rich soil during a warm, dryish summer. Indeed, for many growers it can be a menace, turning into marrow zeppelins the moment you turn your back. So it’s good to have a wide variety of recipes to make use of it fresh (it doesn’t freeze well) and young.

Try this easy courgette chutney recipe



  • Courgettes 1kg, green or yellow, under 15 cms long
  • Salt 2 tbsp
  • White onions 2, medium size
  • Garlic cloves 4 or 5
  • Fresh chilli 1
  • Root ginger 25g
  • Sunflower oil 100ml
  • Black mustard seeds 2 tbsp
  • Coriander seeds 1 tbsp
  • Ground cumin 1 tbsp
  • Turmeric 1 tbsp
  • Cider vinger 300ml
  • Demerara sugar 225g


  • Step 1

    Wipe the courgettes and cut off the stalks. Chop into 5-6mm pieces (for larger courgettes cut lengthwise and then slice). Place in colander, sprinkle with salt, then stand over a bowl and leave for a couple of hours. The salt will draw out excess water and prevent the courgettes going mushy when cooked.

  • Step 2

    Meanwhile, peel the onion, garlic cloves, ginger and de-seed the chilli. Place in a blender and blitz well to form a paste.

  • Step 3

    Rinse the courgettes with plenty of cold water and dry well.

  • Step 4

    Heat the oil in a large roomy saucepan. Sprinkle in the mustard and coriander seeds and fry for 3-4 mins.

  • Step 5

    Add the ground cumin and turmeric, shaking the pan to prevent the spices burning. Add the onion paste and cook with the spices for 4-5 mins.

  • Step 6

    Add courgettes, vinegar and sugar. Stir, bring to simmering point over medium heat. Reduce heat and let the mixture cook slowly until courgettes are soft and much of the liquid has reduced. This will take approx 45 mins. Pot chutney while still hot in sterilised jars, seal with vinegar-proof lids.