Spicy Courgette and Apple Chutney is a recipe, developed specifically to make use of nature’s bounty at the end of the summer. It’s sweet and spicy with tasty chunks of apple and courgette (zucchini).
“It is a truth universally acknowledged, that a glut of courgettes (zucchini) and apples, must be in want of a recipe”. With apologies to Jane Austen!
Chutneys and relishes are even easier to make than jams and jellies. You don’t need to work out a ‘setting point’, you just cook it down until it reaches the thickness that you want.
How do you serve Spicy Courgette & Apple Chutney?
You can enjoy this tasty chutney with cheese and crackers. Chutney also makes a great accompaniment to pies, pastries, and roasts. I often add a spoonful of chutney to a casserole or slow cooker one-pot to add a touch of spice and piquancy.
Give it as a gift
Spicy Courgette and Apple Chutney also makes a great gift for friends and family. Tie a pretty circle of fabric over the jar lid and add a fancy label and you are done.
How to make Spicy Courgette and Apple Chutney
Follow the step by step instructions for great results.
Gather your ingredients, apples, onions, courgettes (zucchini), red (bell) pepper, root ginger, and garlic cloves. Cut the apples, courgettes, onion, and red pepper into even-sized chunks.
Put the chopped apple, courgettes, red pepper and onion in a non-metallic bowl and add the salt. Cover and leave for an hour.
Drain off the excess water that will have gathered in the bottom of the bowl. I needed two colanders to drain off this quantity.
Add the other ingredients, including the chopped dates, sugar, ginger and garlic to a large saucepan with the vinegar and spices. There’s no need to add any more salt as you have salted the vegetables already.
Bring to the boil then simmer until the mixture becomes pulpy and is nice and thick. Be careful with the temperature and stir frequently as you don’t want the chutney to stick to the bottom of the pan.
How long before I can eat the Courgette and Apple Chutney?
Spicy Courgette and Apple Chutney will mature and improve so try to leave it for at least two weeks. However, I did try it the next day and it was delicious. There is no overpowering vinegar flavour, it’s not too spicy, and it is the perfect partner for cheese and oatcakes.
How long can I keep the chutney?
If your jars are well sterlised and sealed, the chutney will keep for up to a year unopened. Once opened store in the fridge and use within 3 weeks.
More Chutney Recipes from Farmersgirl Kitchen
Green Tomato, Apple & Pepper Chutney is the perfect way to use the last tomatoes of the season. Combining green tomatoes with apple and sweet peppers makes a sweet fruity chutney that is ideal as a gift.
Courgette Relish is a sweet, crunchy, pickled relish that is ideal to liven up your salads, sandwiches, and burgers. It’s the perfect way to preserve a glut of courgettes from the garden or bargain buys at the supermarket.
Sweet Cucumber Relish is a sweet, crunchy, and pickled relish that is ideal to liven up your sandwiches, burgers, salads, and more.
Apricot and Apple Chutney is a thick and chunky sweet preserve packed full of fresh and dried fruit. Serve it with cheese and cold meats, it is also delicious with curry as an alternative to mango chutney.
This Tomato Chilli Jam is really delicious and easy to make at home, it’s ideal to make when you have a glut of tomatoes or when you can buy them cheaply.
More Chutney Recipes
- Best Beetroot Chutney – Tin & Thyme
- Cranberry Chutney – Little Sunny Kitchen
- Easy Spicy Mango Chutney – Fab Food 4 All
I’m adding this recipe to #CookBlogShare the sharing community for delicious recipes, hosted this month at Easy Peasy Recipes
Spicy Courgette and Apple Chutney
Ingredients
- 1500 grams (12 cups) courgettes
- 750 grams (6 cups) apples
- 2 (2) large onions
- 1 (1) red pepper
- 8 cm (3 inches) root ginger grated
- 3 cloves (3 cloves) garlic crushed
- 150 grams (1 cups) dates chopped
- 1 tablespoon (1 tablespoon) salt
- 1/2 teaspoon (½ teaspoon) chilli powder
- 2 teaspoon (2 teaspoon) garam masala
- 225 grams (1 cups) dark brown sugar
- 425 millilitres (1¾ cups) distilled malt vinegar
Instructions
- Peel and dice the apples, dice the courgettes, onions and red pepper.
- Place in a large non-metallic bowl, sprinkle with the salt, cover with a tea towel and leave for an hour.
- Drain the water off the vegetables.
- Place in a large saucepan, I use the base of my pressure cooker, add the rest of the ingredients and stir well.
- Bring to the boil, stirring. Then reduce the heat and simmer, stirring frequently until thick and pulpy, about 1-1 1/2 hrs.
- Ladle into sterilised jars. Don’t use metal lids as the vinegar degrades the metal spoiling the chutney. Use either clip type jars or you can buy waxed circles and cellophane covers for jam and chutney making.
Notes
Nutrition
This recipe is linked up to #CookBlogShare this week hosted by Effortless Foodie.
Camilla Hawkins says
I think we are thinking in tandem with our spicy chutneys Janice, this sounds glorious, I’d be adding it to lots of meals:-)
Janice Pattie says
Well you know what they say about great minds 😉
Kavita Favelle says
I do love a good spicy chutney! This looks wonderful!
Janice Pattie says
Thanks Kavey, it turned out really well and nicely balanced flavours.
Monika Dabrowski says
Great flavours! I am a massive fan of chutneys, courgette and apple make a great pairing in this kind of recipe. And I love the idea of using fruit and veg in the same recipe.
Janice Pattie says
Thanks, Monika. The pairing works really well and makes a really good flavoured chutney.
Mayuri Patel says
Lovely tempting chutney recipe using apples and zucchini. So different from the ones I make, the indian ones. I hate the extra vinegary taste in ready made chutneys.I don’t think any chutney would last for 2 weeks in my family 🙂
Janice Pattie says
Yes, Indian chutney is a very different thing. This recipe definitely didn’t have a strong vinegar taste, I hide the jars from my family until I decide they are ready to eat or ours wouldn’t last either!
Claire Jessiman says
I have been very remis in my chutney making this year. Must rectify as I have a glut of apples and beetroot. Was trying to work out how you balanced the chilli on the jar – then realised it was a teaspoon!!!
Janice Pattie says
You’ve been out and about, so hard to make time for making chutney. Funny about the spoon, I love my chilli spoon!
Sisley White says
Love the recipe (and the new look website!) I must make this with all my apples I’ve been given.
Janice Pattie says
Thank you, it is a great way to use apples.
Choclette says
Ooh what a good idea to use courgettes in chutney. I do like my chutney and this looks ace. Thanks for sharing one of mine.
Janice Pattie says
You have some lovely chutney recipes, Choclette. Thank you for your kind comments.
Eb Gargano | Easy Peasy foodie says
Yay! Welcome to #CookBlogShare! Can’t believe you weren’t part of the group already! Love this recipe – sounds gorgeous. And love that quote at the start, the amount of times I’ve used that one (well variations of it)!! Love JA!! Eb x
Janice Pattie says
I’m delighted to be a part of #Cookblogshare and glad to find a fellow Jane Austen fan!
Balvinder says
I love making my own chutneys. This is a great way to use up all the courgette coming from the patch in my backyard.
Janice Pattie says
Thank you. It really is a tasty way to use up all those courgettes.
Maria says
Just wondering how long it lasts for and can apple cider vinegar be used. I can’t wait to make it :0)
Janice Pattie says
Hi Maria
Thanks for getting in touch. I made this chutney last year and it is still good to eat now. As long as your jars are sterilised and sealed the chutney will keep for 2-3 years. Once opened the chutney should be stored in the fridge,
You can, absolutely, use Apple cider vinegar or any other vinegar to make the chutney. Malt vinegars have a strong taste but are traditional in chutney making. I would happily use cider vinegar in this recipe.
Maria says
That’s great thank you! Ooooo I’m excited my first attempt at making my own chutney.
Janice Pattie says
I’m excited for you too!
Maria says
Thanks. I’ve made it and it smells amazing I’m just putting it in jars. My first chutney I’m so happy :0)
Janice Pattie says
Thanks for letting me know. I hope you enjoy eating it!
Anna Orchard says
This chutney is amazing and after making 40 jars of it I had family and friends asking to make more this year. Divine with oatcakes and goats cheese. Thank you for sharing!
Janice Pattie says
Thank you so much for your kind comment, Anna. I’m glad you and your family & friends are enjoying the chutney.
JAN CLARK says
Hi, want to make this now as I have a glut of courgette/marrows and apples. Can I use white vinegar instead as I have a lot of this too! Thanks very much! Jan.
Janice Pattie says
Hi Jan, yes white wine vinegar will be fine. Hope you enjoy the chutney.
Lesley says
I always have a glut of courgettes growing in the garden, and your chutney looks like the ideal way to use them up. I love the combination of apple and date with the courgette with ginger and garam masala for a nice hit of spice. All the better that your recipe doesn’t include sultanas which I think ruin a great chutney. I’ve tagged this recipe for later.
Janice Pattie says
I’m glad you like the combination of flavours, I love sultanas but I like dates even more ☺️
Cat says
The perfect way to use a glut of courgette’s from the allotment. I love the spices that come through too.
Janice Pattie says
Thanks, it’s very gently spiced not supercharged chilli hot!
Sue Hill says
Made this today & it smells lovely. Windfalls from next doors garden & my courgette glut from the garden. Only changes were vinegar (used a mix of white wine/red wine/white vinegar) as needed to use up odds & ends. No fresh red pepper but had a jar of roasted red peppers in the fridge that needed using so those went in instead. Did find it only took just under an hour to reach the correct consistency so need to keep an eye on it.
Janice Pattie says
That’s great! I’m so glad you were able to adapt it to your own needs.