Courgette and Green Tomato Chutney

Back in early September 2005 I decided to use up some of the courgette and green tomatoes which kept growing in my veg garden by making courgette and green tomato chutney. I had never made chutney before but I thought I would give it a go. I am pleased to say that this chutney is delicious. It is great in a cheese sandwich, to accompany a salad, added to a curry/casserole or smeared over chicken breast which is wrapped in foil and cooked in the oven. I highly recommend making it so if I have tempted you then here is the recipe.


  • 1kg diced courgettes.
  • 1kg peeled and diced green tomatoes.
  • 500g peeled and diced onions.
  • 500g peeled, cored and diced cooking apples.
  • 500g soft brown sugar.
  • 500g sultanas.
  • 600ml white wine vinegar.
  • 1 mulled wine sachet.


  1. Put all ingredients into a large saucepan with the spice sachet.
  2. Bring ingredients slowly to the boil making sure that you stir occasionally.
  3. Leave the pan uncovered and simmer for 2-3 hours – stir occasionally so that the mixture doesn’t stick to the bottom of the pan or burn.
  4. The ingredients will reduce down and the chutney will be ready when it has thickened.
  5. Remember to remove the spice sachet before bottling.
  6. Sterilise jars in a hot oven for a few minutes.
  7. Put the chutney in the sterilised jars whilst it is still warm.
  8. Make sure the jars have plastic lids because the vinegar will react with metal lids.
  9. Leave the chutney to mature for at least 2 weeks and up to a couple of months.

This recipe made 3kg of chutney so as you can imagine we had alot of jars. This courgette and green tomato chutney makes an excellent homemade gift for your food loving friends and family. My friends and family thought it was so delicious that they kept returning the empty jars in the hope that I would swop them for more full ones!

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