Best 4 Garden Zucchini Chutney Recipes
Are you looking for a tantalizing and flavorful recipe to turn your garden zucchini into a culinary delight? Garden zucchini chutney is a vibrant and versatile condiment that brings a sweet, tangy, and slightly spicy kick to any meal. With its blend of fresh zucchini, aromatic spices, and tangy vinegar, this chutney is an explosion of flavors that will elevate your dishes to the next level. Whether you're planning a summertime barbecue, hosting a festive gathering, or simply seeking a new culinary adventure, this article will guide you through the steps of creating the perfect garden zucchini chutney.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI CHUTNEY
There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.
Provided by Taste of Home
Time 1h5m
Yield about 3-1/2 cups.
Number Of Ingredients 12
Steps:
- Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. , Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET ZUCCHINI RELISH
My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs.
Provided by Gail
Categories Side Dish Vegetables Squash Summer Squash
Time 12h
Yield 112
Number Of Ingredients 12
Steps:
- Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
- The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
- Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 46.9 calories, Carbohydrate 11.9 g, Fiber 0.3 g, Protein 0.2 g, Sodium 313 mg, Sugar 11.2 g
SUPER EASY SPICY COURGETTE/ZUCCHINI CHUTNEY RECIPE
This quick and easy chutney is perfect for BBQ, curries, as a dip and on sandwiches and a cheeseboard too
Provided by Karon Grieve
Categories chutney
Time 55m
Number Of Ingredients 9
Steps:
- Put all ingredients into a high sided non reactive pan and heat gently to dissolve the sugar
- Raise the heat till boiling then lower a luittle so it is bubbling but not going mad in the pan
- Leave for about 45 minutes, stirring occasionally to make sure it doesn't stick
- The chutney is ready when you can drag a wooden spoon through and it leaves a clear trail on bottom of the pan
- ladle into sterilised jars and set aside in cool cupboard for a week to mature and allow flavours to blend
Nutrition Facts : Calories 460 kcal, Carbohydrate 105 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 1226 mg, Fiber 6 g, Sugar 94 g, ServingSize 1 serving
ZUCCHINI CHUTNEY
There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.
Provided by Allrecipes Member
Time 1h5m
Yield 14
Number Of Ingredients 12
Steps:
- Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. Bring to a boil. Reduce hat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 28.4 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0 g, Sodium 110.7 mg, Sugar 25.7 g
Tips:
- Choose the right zucchini: Use small to medium-sized zucchini that are firm and blemish-free. Avoid large zucchini, as they tend to be watery and less flavorful.
- Prepare the zucchini properly: Wash the zucchini thoroughly and trim the ends. Cut the zucchini into small pieces or grate it, depending on the recipe.
- Use fresh ingredients: Fresh herbs, spices, and vegetables will give your chutney the best flavor. If you can, use ingredients from your own garden or a local farmer's market.
- Cook the chutney slowly: Simmering the chutney over low heat will allow the flavors to develop and meld together. Be patient and don't rush the process.
- Taste the chutney as you go: Adjust the seasonings as needed. Add more sugar if you want it sweeter, more vinegar if you want it tangier, or more spices if you want it spicier.
- Can or freeze the chutney: Once the chutney is cooked, it can be canned or frozen for later use. Canning is a great way to preserve the chutney for up to a year, while freezing is a good option for shorter-term storage.
Conclusion:
Zucchini chutney is a versatile condiment that can be enjoyed in many different ways. It can be used as a sandwich spread, a dipping sauce for appetizers, or as a side dish with grilled meats or fish. It is also a great way to use up extra zucchini from your garden. With its bright flavor and zesty aroma, zucchini chutney is sure to please everyone at your table.Tips:
- Choose the right zucchini: Use small to medium-sized zucchini that are firm and blemish-free. Avoid large zucchini, as they tend to be watery and less flavorful.
- Prepare the zucchini properly: Wash the zucchini thoroughly and trim the ends. Cut the zucchini into small pieces or grate it, depending on the recipe.
- Use fresh ingredients: Fresh herbs, spices, and vegetables will give your chutney the best flavor. If you can, use ingredients from your own garden or a local farmer's market.
- Cook the chutney slowly: Simmering the chutney over low heat will allow the flavors to develop and meld together. Be patient and don't rush the process.
- Taste the chutney as you go: Adjust the seasonings as needed. Add more sugar if you want it sweeter, more vinegar if you want it tangier, or more spices if you want it spicier.
- Can or freeze the chutney: Once the chutney is cooked, it can be canned or frozen for later use. Canning is a great way to preserve the chutney for up to a year, while freezing is a good option for shorter-term storage.
Conclusion:
Zucchini chutney is a versatile condiment that can be enjoyed in many different ways. It can be used as a sandwich spread, a dipping sauce for appetizers, or as a side dish with grilled meats or fish. It is also a great way to use up extra zucchini from your garden. With its bright flavor and zesty aroma, zucchini chutney is sure to please everyone at your table.
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