Chunky Zucchini Chutney

This is a delicious, sweet, mellow and slightly tangy recipe which has a beautiful purple color from the red onions!

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1 kilo of zucchini, chopped into chunks (1 to 1.5cm)

4 large red onions, chopped into chunks (1 to 1.5cm)

3 large garlic cloves, crushed

75 grams fresh ginger, grated

500 ml vinegar

200 grams sultanas

1 tablespoon lightly crushed coriander seed

2 tspn black mustard seeds

300 grams sugar

1 tablespoon salt

4 tablespoons fresh dill or fennel leaves (optional)

In a large pot, combine all the ingredients except for the sugar, salt and dill or fennel. Bring to a boil, then simmer gently for 15 minutes, until the vegetables soften a little.

Add the sugar and salt. Simmer for 20-30 minutes, stirring occassionally, until the chutney has thickened. In the meantime, wash and sterilise 4 or 5 large jars.

Once the chutney is ready, add the dill or fennel leaves and simmer for a further 5 minutes. Bottle and seal immediately.

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Chunky zucchini chutney ingredients.JPG