Courgette & tomato chutney

A chunky and vibrant homemade pickle flavoured with yellow mustard seeds- keep as an accompaniment or present as a gift

  • Prep:20 mins
    Cook:2 hrs 45 mins
  • Easy

Nutrition per serving

  • kcal 41
  • fat 0.2g
  • saturates 0g
  • carbs 9.4g
  • sugars 9.4g
  • fibre 0.7g
  • protein 0.6g
  • salt 0.1g


  • 500ml cider vinegar or white wine vinegar
  • 400g brown sugar (any brown sugar will work)
  • 1 tbsp mixed spice
  • 2 tbsp yellow mustard seeds
  • 1 cinnamon stick
  • 4 onions, chopped
  • 1kg courgettes, diced
  • 1kg tomatoes, chopped
  • 4 eating apples, peeled and diced
  • 300g sultanas


  1. Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.

  2. Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.

  3. To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.

  4. Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.

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