Courgette Chutney | Using Zucchini Or Baby Marrows

I love it when recipes are concise and clear and work! This one for courgette chutney ticks all the boxes. It was so tasty that Dave and I had some straight away, and the rest was put into a jar to mature.

Courgette Chutney
Head straight on to the Recipe For Courgette Chutney

Dave and I have travelled overseas on a regular basis since 2008. Before that we did one trip together. And prior to Dave and I starting on our adventures, I had travelled a fair bit. I cannot count how many Schengen Visas I have had to apply for. Since 2003 they have alternated between the Italian and French embassies. The first three were done directly and since then we have had to go through an agency. I have never had any issues as the form itself is easy to complete. Just 3 pages plus supporting documents. There is a checklist of the documents you need, and the only request is that you submit them in the order on the list. So when I took Carli and Hannah in for their appointment I knew what to expect.

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I had completed the forms, sorted out the documents into their correct order and had duplicates of everything just in case. But, the first hurdle was the fact that the checklist they use is not the same one you download off their website. The requirements on their side are for certified copies of documents with the original stamp. And not copies of them. I found this strange as in the last 11 years I have always submitted photocopies for Dave and I. But at the agency handling The Netherlands Visas, this was not acceptable. It meant an hours drive back home, photocopying a whole stack of papers, and having them each certified. And then an hours’ drive back into town to start the procedure from scratch. Thankfully not all on the same day, but still, a total waste of my time. And all because they are not clear on the forms they give you.

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5 from 1 vote

Courgette Chutney

This is great accompaniment to slow cooked beef
Recipe Category: Preserves


  • 250 g courgettes, thickly sliced
  • 7.5 mls fine salt
  • 25 mls canola oil, divided
  • 3.75 mls black mustard seeds
  • 3.75 mls coriander seeds, lightly toasted
  • 3.75 mls cumin seeds, lightly toasted
  • 1.25 mls ground turmeric
  • 1 small onion, peeled and thinly sliced
  • 1 garlic clove, peeled and roughly chopped
  • 10 g fresh root ginger, peeled and thickly sliced
  • 75 mls apple cider vinegar
  • 37.5 mls coconut sugar


  • Place the courgettes into a glass bowl and sprinkle the salt over them
  • Gently toss to mix then cover the courgettes with baking paper
  • Cover the bowl with a plate and set aside for 2 hours
  • Place the courgettes into a colander and rinse with water to get rid of the salt
  • Set aside to drain
  • Place 15mls of the oil into a heavy based frying pan and heat over a medium temperature
  • Add the mustard seeds and leave to cook until they begin to pop
  • Put the coriander and cumin seeds into a pestle and mortar and grind until coarse
  • Add them to the pan, together with the turmeric and cook for 1 minute
  • Place the onion, garlic and ginger into a blender with the remaining oil
  • Blitz to a paste then add to the pan and leave to cook for 5 minutes
  • Stir often to prevent the mixture from catching
  • Pat dry the courgettes and add them to the pan with the vinegar and sugar
  • Stir until the sugar dissolves then reduce the heat and leave to simmer for 40 minutes, stirring occasionally
  • Place the chutney into a sterilized glass jar and leave for 2 - 3 weeks before opening *
  • Once open store in the fridge and use within 3 - 4 months


* you can leave the chutney for up to a year before opening. See this post on how I sterilize my glass jars.
Inspiration published on Lavender and Lime November 4:

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