Best 2 Zucchini Chutney Recipes

Zucchini chutney is a versatile and delicious condiment that can be enjoyed in a variety of ways. Made from fresh zucchini, it is a great way to use up this summer vegetable. With its sweet and tangy flavor, zucchini chutney is a perfect accompaniment to grilled meats, fish, or roasted vegetables. It can also be added to sandwiches, wraps, or rice dishes for an extra burst of flavor. Whether you are looking for a new way to enjoy zucchini or simply want to add some spice to your meals, zucchini chutney is sure to please.

Here are our top 2 tried and tested recipes!

ZUCCHINI CHUTNEY

Zucchini Chutney image

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

Ingredients

2 pounds small zucchini
1 tart apple, peeled
1 medium onion
1 green pepper
1 garlic clove, minced
1-1/2 cups packed brown sugar
1 cup vinegar
1 jar (2 ounces) chopped pimientos, drained
1 tablespoon fresh gingerroot
1 tablespoon Dijon mustard
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

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.

GARDEN ZUCCHINI CHUTNEY

Garden Zucchini Chutney image

"At my wits end with grating zucchini from my garden, I was determined to make something other than zucchini bread and zucchini cake. I found this recipe and altered it to our taste. Now we use it for many dishes!" -Taren Weyer, Hudson, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 4 cups.

Number Of Ingredients 9

Ingredients

6 cups chopped seeded zucchini (about 7 medium)
2 medium tart apples, peeled and chopped
1-1/2 cups raisins or dried currants
1-1/2 cups white vinegar
1 cup honey
1 medium sweet red pepper, chopped
1 small onion, chopped
1/3 cup thawed orange juice concentrate
2 tablespoons lemon juice

Steps:

In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until thickened. , Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

Choose fresh, firm zucchini: The best zucchini for chutney is fresh, firm, and blemish-free. Avoid zucchini that is soft, wrinkled, or has brown spots.
Use a variety of spices: Chutney is a great way to use up leftover spices. Experiment with different combinations to find your favorite flavor profile.
Don't be afraid to experiment: There are many different ways to make zucchini chutney. Feel free to adjust the ingredients and proportions to suit your taste.
Canning is optional: Chutney can be stored in the refrigerator for up to 2 weeks, or it can be canned for longer storage.

Conclusion:

Zucchini chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It is a great way to use up leftover zucchini and it also makes a great gift. With so many different recipes to choose from, there is sure to be a zucchini chutney that everyone will love.