Chutney Recipes

Summer Chutney recipe

The basis of this chutney is courgettes and tomatoes, so it's a brilliant way to use up any late summer veggies you may have in your garden without anything going to waste. Serve it with a big salad or take it on a picnic to serve with your sarnies.


  • 500g tomatoes, skin removed, chopped
  • 500g courgettes
  • 2 large white onions
  • 2 apples
  • 350ml white wine vinegar
  • 250g light brown sugar
  • 2 tsp. mixed spice
  • 1 tsp. mustard seeds
  • 4 fat garlic cloves


  1. Dice the courgettes. Finely dice the onions. Peel the apples, remove the cores and dice the flesh. Crush the garlic cloves.

  2. Put the tomatoes, courgettes, onions, apples, vinegar, sugar, mixed spice, mustard seeds and garlic into a saucepan. Bring to the boil and then reduce to a simmer.

  3. Cook for two hours until dark and thick. Add a little water if the chutney is sticking or burning on the pan.

Skip the tomatoes and just use courgettes if you like. Large courgettes are fine to use, just make sure you remove some of the seeds as otherwise the chutney will be a bit watery. This recipe makes two standard 500g jar-fulls.

Author: Laura Young.

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500gabout 18 oz (17.6365 oz based on 0.035273 ounces in a gram)
350mlabout 1 ½ cups (1.4794 cups based on 236.59 mililitres in a US cup)
250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)


Published: February 14, 2012
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