Best 2 Zucchini Chutney Recipes

Discover the delightful flavors of zucchini chutney, a versatile condiment that adds a tangy and savory twist to your culinary creations. This article presents a collection of three unique zucchini chutney recipes, each offering a distinct taste profile to cater to various preferences. Embark on a culinary journey as we explore the vibrant flavors of these delectable chutneys, perfect for elevating your meals and impressing your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

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 the right zucchini: For the best chutney, use firm and young zucchini. Avoid large ones as they tend to have a bitter taste.
Prepare the zucchini properly: Wash the zucchini thoroughly and pat them dry. Cut them into small pieces or grate them, depending on your preference. Peeling the zucchini is optional.
Use a variety of spices: Chutney is all about the spices, so don't be afraid to experiment. Common spices used in zucchini chutney include cumin, coriander, turmeric, ginger, garlic, and chili peppers. You can also add other spices like mustard seeds, fenugreek seeds, or asafoetida to taste.
Cook the chutney slowly: Take your time to cook the chutney. Simmer it over low heat until the zucchini is soft and the spices are well blended. This can take anywhere from 30 minutes to an hour, depending on the quantity of chutney you are making.
Adjust the consistency: The consistency of the chutney is up to your preference. If you like a chunky chutney, leave the pieces of zucchini larger. If you prefer a smoother spread, blend the chutney with an immersion blender or in a food processor.
Store the chutney properly: Once the chutney is cooked and cooled, store it in an airtight container in the refrigerator. It will keep for several weeks.

Conclusion:

Zucchini chutney is a delicious and versatile condiment that can be enjoyed in many ways. It can be served as a side dish with grilled meats or fish, or used as a spread for sandwiches and wraps. It is also a great addition to cheese boards and charcuterie platters. With so many variations to choose from, there is sure to be a zucchini chutney recipe that everyone will enjoy. So next time you have a glut of zucchini, give one of these recipes a try. You won't be disappointed!