Chutney from zucchini

Zucchini chutney

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Another chutney that I’ve made this year is zucchini chutney. Chutney is a type of sauce that resembles jam in its texture. It is made of both fruits and vegetables, and as additives, uses onion, chili, raisins, vinegar and ginger. My favourite way to serve chutney is with cheese. It tastes great with brie, camembert, blue cheese, hard cheese such as Emmental and many more.

I start preparing the zucchini chutney by dicing zucchini. I remove the seeds from it, unless they are young, because those do not yet contain any. Slicing zucchini is the only activity that takes time and requires a bit of work. Once the zucchini is diced, I simply combine it with the rest of the ingredients and cook it over very low heat. After it has cooled down, I place some of the chutney in the fridge and I consume it in a few days, and I put the rest in small jars and pasteurise it.

I encourage you to check out the following recipe for zucchini chutney, I hope it will suit your taste.

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Chutney from zucchini
Chutney

Ingredients for zucchini chutney.

  • 700 g zucchini
  • 1/2 teaspoon of mustard seeds
  • 3/4 teaspoon of cumin
  • 1 tablespoon of oil
  • 1/2 teaspoon of turmeric
  • 6 tablespoons of brown sugar
  • 100 g raisins
  • 150 g red onion
  • 100 ml apple cider vinegar
  • 1 teaspoon of sweet paprika powder
  • 1 teaspoon of chili flakes or spicy paprika powder
  • 300 ml water
  • 1 small clove of garlic

How to make zucchini chutney.

Cut the unpeeled zucchini into small cubes.

Pour oil into a larger pot, add the mustard seeds and cumin, then fry for a few seconds. Subsequently, add the diced onion and fry for two minutes. After that time, put in the diced zucchini, raisins, sweet paprika, chili, mashed garlic, water, vinegar, turmeric and brown sugar. Bring all the ingredients to a boil, then reduce the heat to low, cover the pot with a lid and simmer until the ingredients soften and turn into jam. Stir the cooking chutney from time to time.

Once it is cooked, let the chutney cool down, then keep it in the refrigerator for a few days and eat it fresh or pasteurise it in jars.

Chutney from zucchini
Chutney

Good to know when making zucchini chutney.

To make this zucchini chutney, I used slightly older and quite large pieces of zucchini, from which I removed the seeds before dicing them. I cooked the chutney for 3.5 hours.

Do you like zucchini dishes? If so, try our recipe for Zucchini and Parmesan salad.

Chutney from zucchini
Chutney
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