Ingredients:
1.4kg courgettes
900g onions
900g brown sugar
3 inches of fresh ginger root
6 cloves of garlic, chopped
1tsp chilli flakes
1tsp salt
900ml malt vinegar
900g tomatoes
Method:
1. Nothing to this one, it is what one would term an ‘all in one’ method. Everything in the pot, bring to the boil then simmer.
2. This will take around two hours start to finish.
3. Spoon into warm, sterilised jars.
“This particular chutney is fantastic with very bitter cheeses so great in a baguette with a punchy cheddar. A great one to bring out with a cheeseboard.”
makingthishouseourhome 
This looks delicious, hope to make it for Christmas
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If you make it now, it will be perfect for Christmas!
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Hi
Not made anything like this before, but do fancy having a go!!
Just read an answer, and I gather, I’m too late to make this for Christmas??
If so, anyone out there, who can give me the heads up, on anything like this, that I can make, which will be fine for the season, I will be very grateful.
Kindest regards
Caroline
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Hi Caroline, I would say you are a little late for this one as I would recommend a good three months to mature, they only get better! However you could easily make some sweet chilli sauce, mango chutney or spicy burger relish, all of those are ready to eat straight away and are perfect Christmas gifts 🙂
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what size jars will you need and how many? thanks
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Hi Jess, it does depend a bit how much water is in the courgettes and how much it reduces by during the cooking process – you will see by the picture at the end the amount I ended up with from this recipe, I would say you would need enough jars for about 2.5 L of chutney. I tend to use bigger jars for keeping at home to use and smaller ones for gifting. Enjoy!!
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