There is a lot you can do with zucchini. Many people will probably end up baking them in the oven – if all goes well, topped with plenty of cheese. ;P We like to use them to cook delicious Zucchini Chutney whenever possible. Chutneys are super easy to prepare and can be added to many dishes. We always have some kind of chutney or relish in the fridge. ;P
Chutneys are spicy sauces that are primarily known from Indian cuisine. These sauces are prepared with a wide variety of seasonal fruits or veggies and can be sweet, spicy, or sour. In other parts of the world, this type of hearty sauce is sometimes called a »relish«. The British like to do that. Chutneys and relishes are basically the same thing, which isn’t surprising, since the British brought the inspiration for their relishes home from India. Those »good old« colonial times. Well not. But that’s what happened…
Anyway. Experts on spicy sauces will probably be able to define the differences much better than we can, but for us here, chutneys and relishes are basically the same thing. Or let’s say very, very similar. ;P The consistency may vary here and there, but that always depends on the recipe you use as a template. Some people may prefer the sauce chunkier, others prefer it finely puréed and more liquid. Both consistencies are possible, both are okay.
Whatever you want to use a chutney/relish for, is ultimately deciding about the consistency. If you want to use the sauce for a sandwich, for example, a chunkier sauce is probably better. If you want to refine a curry or need a dip, a liquid and/or puréed sauce is much better.
As already mentioned, chutneys (let’s stick with this term for now) can be prepared in many ways. Our zucchini chutney is on the spicy-sweet spectrum. Depending on your mood, you could also add some heat by adding some form of chili sauce or chili flakes. A little more vinegar or lemon juice, and you get a more sweet ‘n’ sour sauce, which is also very nice.
Chutneys are traditionally served alongside curries or dals, for example. Sweeter versions of these sauces can be used to tone down the heat of a spicy curry. Not a bad idea for (us) European wimps that can’t stand the heat. :P Chutneys are also great with meaty dishes, as toppings on burgers, hot dogs, or sandwiches… as a dip on a cheese platter, and so much more. We often serve it as a starter with some bread – simple as that.
You can prepare a chutney fresh and serve it immediately. You could also cook it and preserve it for some other time. We tend to do the latter. You make a bit more and have enough for weeks and months. It’s easy as cooking and preserving jam. If you work with sterile glasses, etc. an unopened chutney will keep for up to six months. We love that about chutneys!
If you enjoy preserving fruit and veggies, you’ll find a few other recipes here on the blog that might be interesting for you. We highly recommend our Gooseberry Chutney – sweet and sour and, like the zucchini chutney, a perfect side/condiment to many dishes.
If you’ve always wanted to pickle cucumbers, take a look at our recipe for Pickled Gherkins. There’s nothing better than being able to use veggies or berries from the garden (or in our case, the terrace) to make something that will keep for months! So good!
INGREDIENTS / ZUTATEN
(2 glasses)
12.3 oz. (350g) zucchini, finely diced
3.5 oz. (100g) pimientos de padron, finely chopped
1 small red onion, finely chopped
1 garlic clove, finely chopped
1 apple, finely diced
1 cup (200g) muscovado sugar*
1/2 cup (120ml) red balsamic vinegar
1 tbsp. fresh ginger, grated
1 tbsp. mustard
1/2 tsp. salt
(2 Gläser)
350g Zucchini, fein gewürfelt
100g Bratpaprika, fein gewürfelt
1 kleine rote Zwiebel, fein gehackt
1 Knoblauchzehe, fein gehackt
1 Apfel, fein gewürfelt
200g Mascobado Zucker*
120ml roter Balsamico Essig
1 EL frischer Ingwer, gerieben
1 EL Senf
1/2 TL Salz
DIRECTIONS / ZUBEREITUNG
1. Sterilize two glass jars (including the lids) by cooking them in water for about 10 minutes.
2. Wash and dry the zucchini. Cut it into small cubes. Wash and dry the pimientos, remove the stems and seeds, and chop the rest finely. Peel the onion and garlic and chop finely. Quarter and core the apple and cut it into small cubes.
3. Add all the chopped veggies to a large saucepan. Add the sugar, vinegar, grated ginger, mustard, and salt. Mix everything and bring to a boil. Let the mixture simmer over medium heat for about 50-60 minutes – stir frequently. The veggies should be softer and the liquid in the pot should be almost gone. Spoon into the sterilized glass jars while still hot. Close with the lids, let cool down completely, then store in the fridge.
Note: If your glass jars are really clean, the chutney should stay good for at least 4 weeks (unopened). Store in a dark and cool place – the fridge is actually the best place here.
1. Zwei Einmachgläser (inkl. Deckel) sterilisieren – einfach für 10 Minuten auskochen, um alle Keime abzutöten.
2. Die Zucchini waschen und trocknen, dann in kleine Würfel schneiden. Die Bratpaprika ebenfalls waschen und trocknen. Strunk und Samen entfernen und dann in kleine Stücke schneiden. Zwiebel und Knoblauch schälen und fein hacken. Den Apfel vom Kerngehäuse befreien und dann in kleine Würfel schneiden.
3. Das klein geschnittene Gemüse und den Apfel in einen Topf geben. Zucker, Essig, geriebenen Ingwer, Senf und Salz dazugeben und alles gut vermengen. Die Mischung einmal aufkochen lassen, dann alles bei mittlerer Hitzezufuhr für etwa 50-60 Minuten köcheln lassen. Immer wieder mal umrühren, damit nichts anbrennt. Das Gemüse sollte weich und die Flüssigkeit im Topf fast komplett verkocht sein. Die Mischung noch heiß in die ausgekochten Gläser füllen und mit den Deckeln verschließen. Komplett abkühlen lassen, dann im Kühlschrank aufbewahren.
Hinweis: Wenn man sauber und steril gearbeitet hat, hält sich das Chutney mindestens 4 Wochen (ungeöffnet). Dunkel und kühl lagern, am besten im Kühlschrank.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Homemade Zucchini Chutney (Relish)
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 01:20
- Yield: 2 1x
- Category: Homemade
- Cuisine: International
- Diet: Vegetarian
Description
Chutneys are very versatile – great for meaty dishes, appetizer, stews, and much more. Easy to prepare and really delicious! Everyone should try!
Ingredients
12.3 oz. (350g) zucchini, finely diced
3.5 oz. (100g) pimientos de padron, finely chopped
1 small red onion, finely chopped
1 garlic clove, finely chopped
1 apple, finely diced
1 cup (200g) muscovado sugar*
1/2 cup (120ml) red balsamic vinegar
1 tbsp. fresh ginger, grated
1 tbsp. mustard
1/2 tsp. salt
Instructions
1. Sterilize two glass jars (including the lids) by cooking them in water for about 10 minutes.
2. Wash and dry the zucchini. Cut it into small cubes. Wash and dry the pimientos, remove the stems and seeds, and chop the rest finely. Peel the onion and garlic and chop finely. Quarter and core the apple and cut it into small cubes.
3. Add all the chopped veggies to a large saucepan. Add the sugar, vinegar, grated ginger, mustard, and salt. Mix everything and bring to a boil. Let the mixture simmer over medium heat for about 50-60 minutes – stir frequently. The veggies should be softer and the liquid in the pot should be almost gone. Spoon into the sterilized glass jars while still hot. Close with the lids, let cool down completely, then store in the fridge.
Notes
If your glass jars are really clean, the chutney should stay good for at least 4 weeks (unopened). Store in a dark and cool place – the fridge is actually the best place here.
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
