Eden's garden courgette and tomato chutney recipe

September 22, 2009
Author: admin

Courgettes are also very good at this time of year and Eden's chefs have put together this fab recipe for Garden courgette and tomato chutney.


  • 200g courgettes (unpeeled if small) cut into 1cm pieces
  • 200g red or green tomatoes, blanched, skinned, roughly chopped
  • 200g Bramley apples, peeled and diced
  • 100g onions, peeled and diced
  • 100g sultanas or raisins
  • 100g light brown sugar
  • 50 ml white wine or cider vinegar
  • 50 ml water

For the mixed spice:

  • pinch of dried chilli flakes
  • salt
  • 1 small piece of fresh ginger, roughly chopped
  • 1 clove
  • A few coriander seeds
  • A blade of mace

Put the vegetables and fruit in a large, heavy-based pan with the sultanas or raisins, sugar, vinegar and water, chilli flakes and salt.

Mix the spices and tie in a square of muslin. Add to the pan.

Heat the mixture gently, stirring occasionally to dissolve the sugar. Bring slowly to the boil. Simmer for 1-2 hours, stirring regularly to ensure it doesn't burn to the bottom of the pan. Add a little more boiling water if it starts to dry out.

Pot up the chutney while it's still warm in sterilised jars with plastic-coated screw-top lids (essential to stop the vinegar interacting with the metal). Leave to mature for at least 2 weeks, ideally 2 months before serving.

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4 responses to Eden's garden courgette and tomato chutney recipe

  1. Pingback: Courgette and Tomato Chutney « Hillwards

  2. Sundrumnan says:

    now onto my third batch of Chuntney - I tripled up today - and still have a glut of courgettes - roll on 24th September - when I can sell them all off at my Coffee Morning for the MacMillan Nurses Cancer Support

  3. Pingback: The Rose returns and next year’s garden is growing | Andrew In The Garden

  4. Naoommi says:

    This recipe looks incredibly like a scaled down version of Hugh Fearnley Wittingstalls recipe from river cottage! Identical in fact!

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