Courgette & tomato chutney

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
100%
Courgette & tomato chutney
185 min.
2
1760kcal

Suggestions


If you're looking to elevate your meals with a burst of vibrant flavors, look no further than this delightful Courgette & Tomato Chutney. Perfect for those who embrace a vegetarian or vegan lifestyle, this chutney is a fantastic condiment that complements a variety of dishes, transforming simple meals into culinary delights. Whether you’re spreading it on sandwiches, pairing it with grilled vegetables, or serving it as a dip at gatherings, this chutney's versatility is unmatched.

With a glorious combination of fresh courgettes, ripe tomatoes, and the natural sweetness of apples and sultanas, this recipe not only tantalizes your taste buds but is also a very healthy choice. Packed with wholesome ingredients and bursting with flavors from aromatic spices, each spoonful is a celebration of wholesome goodness. Plus, it's gluten-free and dairy-free, making it a guilt-free indulgence that everyone can enjoy.

This chutney takes some time to prepare, approximately 185 minutes, but trust us, the wait will be worth it! The slow simmering process allows the ingredients to meld beautifully, creating a rich and thick chutney that you'll be proud to serve. Once bottled, let it rest for at least three weeks to allow the flavors to develop fully—perfect for planning ahead for your next kitchen adventure.

Ingredients

  • 500 ml citrus champagne vinegar 
  • 400 brown sugar (any brown sugar will work)
  • tbsp spice mixed
  • tbsp mustard seeds yellow
  •  cinnamon sticks 
  •  onion chopped
  • kg zucchini diced
  • kg tomatoes chopped
  •  apples diced peeled
  • 300 golden raisins 

Equipment

  • frying pan
  • baking sheet
  • oven

Directions

  1. Put the vinegar, 300ml water, sugar and spices in a very large pan.
  2. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.
  3. Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
  4. 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.
  5. 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.

Nutrition Facts

Calories1760kcal
Protein4.56%
Fat3.31%
Carbs92.13%

Properties

Glycemic Index
86.83
Glycemic Load
88.73
Inflammation Score
-10
Nutrition Score
57.313912433127%

Flavonoids

Cyanidin
5.71mg
Peonidin
0.07mg
Catechin
4.73mg
Epigallocatechin
0.95mg
Epicatechin
27.41mg
Epicatechin 3-gallate
0.04mg
Epigallocatechin 3-gallate
0.69mg
Naringenin
3.4mg
Apigenin
0.02mg
Luteolin
0.48mg
Isorhamnetin
11.02mg
Kaempferol
6.45mg
Myricetin
0.72mg
Quercetin
69.06mg

Nutrients percent of daily need

Calories:1759.85kcal
87.99%
Fat:6.81g
10.48%
Saturated Fat:1.31g
8.18%
Carbohydrates:427.2g
142.4%
Net Carbohydrates:395.58g
143.85%
Sugar:356.32g
395.91%
Cholesterol:0mg
0%
Sodium:174.2mg
7.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.13g
42.26%
Vitamin C:198.3mg
240.37%
Manganese:3.51mg
175.38%
Potassium:4758.1mg
135.95%
Fiber:31.62g
126.47%
Vitamin B6:2.23mg
111.73%
Vitamin A:5380.91IU
107.62%
Magnesium:294.24mg
73.56%
Copper:1.47mg
73.45%
Vitamin K:76.88µg
73.22%
Phosphorus:671.37mg
67.14%
Folate:265.25µg
66.31%
Vitamin B2:1.03mg
60.4%
Iron:10.66mg
59.21%
Calcium:517.85mg
51.78%
Vitamin B1:0.64mg
42.67%
Vitamin B3:8.13mg
40.67%
Vitamin E:4.6mg
30.65%
Zinc:4.07mg
27.14%
Selenium:18.99µg
27.13%
Vitamin B5:2.49mg
24.89%