Best 2 Garden Zucchini Chutney Recipes

In the realm of culinary delights, there exists a captivating condiment that tantalizes taste buds and elevates ordinary meals to extraordinary culinary experiences. This magical creation is known as Zucchini Chutney, a versatile sauce born from the union of fresh zucchini, aromatic spices, and zesty ingredients. Embark on a culinary journey as we unveil two distinct Zucchini Chutney recipes, each possessing its own unique charm and flavor profile. The first recipe, a Garden Zucchini Chutney, captures the essence of summer's bounty, utilizing fresh zucchini, crisp apples, sweet bell peppers, and a symphony of spices to create a vibrant and refreshing condiment. Alternatively, the Spiced Zucchini Chutney offers a more robust flavor profile, blending zucchini with a medley of aromatic spices, tangy tamarind, and jaggery, resulting in a sweet and tangy chutney that complements both savory and sweet dishes. Whether you seek a refreshing summer condiment or a flavorful accompaniment to your culinary creations, these Zucchini Chutney recipes promise to elevate your taste buds to new heights.

Let's cook with our 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.

SWEET ZUCCHINI RELISH

Sweet Zucchini Relish image

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

Ingredients

12 cups shredded unpeeled zucchini
4 cups chopped onion
5 tablespoons canning salt
1 red bell pepper, chopped
1 green bell pepper, chopped
6 cups white sugar
2 ½ cups white vinegar
1 tablespoon cornstarch
¾ teaspoon ground nutmeg
¾ teaspoon ground turmeric
1 ½ teaspoons celery seed
½ teaspoon ground black pepper

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

Tips:

- Use ripe, fresh zucchini for the best flavor and texture. - If you don't have any pickling salt, you can use regular salt, but reduce the amount by half. - Be sure to sterilize your jars and lids before filling them with chutney. - Process the chutney in a boiling water bath for at least 10 minutes to ensure that it is safe to store. - Store the chutney in a cool, dark place for up to 1 year.

Conclusion:

Garden zucchini chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for adding a sweet and tangy flavor to sandwiches, wraps, and salads. It can also be used as a dipping sauce for vegetables or crackers. If you are looking for a way to use up your summer zucchini, this chutney is a great option. It is easy to make and can be stored for several months. So next time you have a surplus of zucchini, give this chutney a try!

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