Kathy
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Courgette/cucumber chutneyYou can use what spices you have in your cupboard according to your taste. I don't like celery seeds so leave them out. I also use cyder vinegar but any vinegar will work. On the rare occasions I use sugar I never use white, it's usually raw cane but any sugar you like will work.
1.3kg/3lb Courgette (Zucchini), thickly sliced
3kg/6lb 6oz Onion , thinly sliced
salt
1L/40fl.oz. White Wine Vinegar
250g/9oz White Sugar
2 teasp celery seeds
2 teasp turmeric
5cm/2 inch Freshly Grated Ginger Root
2 teasp Mustard Powder
1 tbsp Mustard Seeds
1. Place the Courgettes and onions in a large bowl, sprinkle liberally with salt, cover with water and allow to stand for 1 hour. Drain thoroughly. ( I don't bother with this bit)
2. Place the remaining ingredients in a large pan and bring to the boil. Reduce the heat, then add the vegetables to the pan and stir well. Simmer gently for 1 hour.
3. Meanwhile prepare the jars.
4. Bring the mixture back to the boil then spoon into warm jars whilst still hot, cover, seal and label.
It take about 4 weeks to mature but I've just had some made 2 yrs ago which was yummy.
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Cabbagepatch
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Thanks for that Kathy, I shall be trying that one out in the next few days. I have a marrow as well, do you think I could add some of that as well?
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Kathy
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Yes CP, that would work too. 
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Libby
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Can this really be made with cucmbers? Wouldn't they go soggy once cooked?? Mind your courgettes go soggy don't they??
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Kathy
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Cucumbers work fine Libby.
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Libby
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Thats good cos we usually get inundated with cucs!
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Libby
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I made this today using my mounds of cucumbers. I was really surprised how firm the cucmbers remained. Although when I poured it into the jars I thought the mixture a bit dry!
We will see!
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Kathy
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They look good Libby. 
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Aqui
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how can I adapt this so it's got no sugar in it Kathy?
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Kathy
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I've made an adapted version of this but not sure how it'll turn out yet as it needs time to mature. Early signs are promising!
Depending on how much you're making and how sweet you like it, for a standard recipe I use around 5 oz dried apricots (chopped) and 6ish oz raisins/sultanas. Bring to the boil in some water and simmer till soft. At this point you can either whiz it up and add to the rest of your chutney before cooking or, if you like soft fruit in your chutney just leave it whole.
Does that makes sense?!
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