Zucchini Chutney Recipe
Zucchini Chutney Recipe photo by Taste of Home

Zucchini Chutney Recipe

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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.
TOTAL TIME: Prep: 20 min. + chilling Cook: 45 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 45 min. + cooling
MAKES: 14 servings

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

Nutritional Facts

1 serving (1/4 cup) equals 112 calories, trace fat (trace saturated fat), 0 cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. 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.
  2. 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. Yield: about 3-1/2 cups.
Originally published as Zucchini Chutney in Country Extra September 1992, p49

Nutritional Facts

1 serving (1/4 cup) equals 112 calories, trace fat (trace saturated fat), 0 cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Zucchini Chutney

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Apr. 8, 2013

Everyone raves about this! I have already made it twice and plan to keep it going. It's a great idea for extra zucchini if you don't want a bunch of zucchini bread!

MY REVIEW
Reviewed Jul. 25, 2012

Very easy & can be frozen.Comes out good right of the frzzer or reheated;good luck.

MY REVIEW
Reviewed Aug. 24, 2009

My garden is bursting at the seams with zucchini. I'm on the search for zuke recipes too. I've canned about 52 pints of zucchini relish and I've baked zucchini breads as well. I found this recipe and I want to know if this can be canned? Need a quick reply, as I'll be canning or baking zukes this week. Thanks for any help.

AutumnJewel

MY REVIEW
Reviewed Aug. 13, 2009

I can't wait to try this i am bustin' at the seems with zucchini. Can this recipe be canned for longer storage?

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