Courgette and Cumin Chutney

This is a classic chutney that is best kept to mature for a few months allowing the flavours to mellow as they are absorbed throughout all the ingredients.

This makes it a perfect treat for Christmas to give away as a gift or to get out with the cold meats on Boxing Day! If you can grow your own courgettes, you are halfway there… I also find that buying spices from the World Food section of the supermarket allows you to buy huge bags of cumin, peppercorns, etc. for the same price as the little glass jars.


Courgette 2.5kg

Onions 1 kg,

Cumin 100g

Garlic 6 cloves

Chillies x 4

Soft Brown Sugar 1 kg

Cider Vinegar 1 ltr


  1. Chop the vegetables into small, evenly sized pieces.
  2. Finely chop the garlic and chillies.
  3. Place all ingredients in a large preserving pan and start off over a low heat.
  4. Slowly bring to a simmer, giving it an occasional stir to ensure even distribution of sugar and spices.
  5. Allow to simmer for 4 hours until the chutney has reduced in volume and the consistency is thick. Keep an eye on it throughout so that it doesn’t burn/catch on the bottom.
  6. Pot it up in warm sterilized jars.
  7. We got 11 jars from this quantity!



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