This super easy spicy courgette/zucchini chutney is light and flavourful and just perfect with cold meats, cheese, burgers and so much more. And it’s so easy to make too!
People often think that you need a huge glut of courgettes (or any other veggie/fruit) to do any sort of preserving. I will make this chutney with just a few courgettes/zucchini and make just one super tasty jar of chutney.
I’m a huge believer in using up every scrap of food in the fridge so this easy chutney recipe is good for a few courgettes that you haven’t come up with a use for.
However, if you do have a glut of courgettes growing in the garden this year then this easy spicy courgette chutney will be a godsend to you and keep that lovely summer harvest for winter.
What is chutney?
Chutney is a savoury condiment that originated in India. It’s a mix of fruit and/or vegetables with vinegar, sugar and spices. Chutney appears on the Indian table from breakfast through to supper time in a variety of forms. From a side dish to a dip or a sauce. Oh and there are so many different types and styles of chutney too.
Ingredients for courgette chutney
- Courgettes/zucchini
- onion
- white wine vinegar
- garlic
- Cayenne pepper
- Ground ginger
- Ground chilli
- Sea salt
- Granulated sugar
Spices
A note here on the spices I’ve used. I’ve gone for ground spices from my spice rack. Simply because they were there and this was a spur of the moment recipe to use up just a few courgettes. You can of course use fresh ginger and fresh chillis here.
Make your chutney as hot as you like. Ramp up the chilli if that’s what you like.
How to make courgette chutney
- Dice the courgette/zucchini into small pieces along with the onion. Mince your garlic.
- Chuck everything into a non-reactive pan and warm it up gently. This is to dissolve the sugar.
- Raise the heat so it is bubbling gently and let it do it’s thing for about 45 minutes. The zucchini and onion will soften and meld into the vinegar/sugar syrup mixture.
- You know when chutney is ready when you can drag your wooden spoon along bottom of the pan and it leaves a trail before the chutney fills the gap again.
- Carefully ladle the courgette chutney into sterilised jars. Leave it to mature for a week before using.
How long will this chutney keep?
Like most of my chutneys this will keep for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
How to serve this courgette chutney
This chutney is great with cold ham on a sandwich. It goes perfectly with a grilled cheese sandwich/toastie. Of course this chutney loves a good curry!
You can turn it into a smooth spicy dip by whizzing a little in mini food processor and thinning out with a little water or Greek yogurt if you want a creamy dip.
Thinning it out with water and making it into a smooth sauce is great for a BBQ too.
Looking for more super easy chutney recipes? Then check these out before you go;
Spiced apricot and almond chutney
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Super easy spicy courgette/zucchini chutney recipe
Ingredients
- 350 g courgettes zucchini cut into 1cm pieces
- 1 onion medium-sized diced
- 2 garlic minced
- 1/2 tsp cayenne pepper
- 1/2 tsp ground ginger
- 1/2 tsp chilli powder
- 1/2 tsp sea salt
- 80 g granulated sugar
- 150 ml white wine vinegar
Instructions
- Put all ingredients into a high sided non reactive pan and heat gently to dissolve the sugar
- Raise the heat till boiling then lower a luittle so it is bubbling but not going mad in the pan
- Leave for about 45 minutes, stirring occasionally to make sure it doesn't stick
- The chutney is ready when you can drag a wooden spoon through and it leaves a clear trail on bottom of the pan
- ladle into sterilised jars and set aside in cool cupboard for a week to mature and allow flavours to blend
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