I've got a surplus of courgettes and cucumbers at the moment so decided to adapt my favourite chutney recipe to make use of 3 lbs of them.
At first, it didn't look too appealing as the courgette didn't mash down in the way pumpkin does..
but with the addition of demerara sugar, it turned into a proper gungy brown chutney colour.
From tasting the spillages while bottling, it doesn't taste the same - the courgettes have remained chunkier and a the moment their taste is distinctive through the vinegar and spices. With time though, this should mellow. Fingers crossed!
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