Most people that grow zucchinis in Tasmania seem to think the plants produce too much – I can never have enough of them – whether it’s grating them up and sneaking them into delicious chocolate mud cake, adding them to roast veggies for the last 10 minutes of roasting, grating and mixing them into a chickpea flour batter and frying as fritters, there are so many uses for them. Here is another way to use this vegetable, in a chutney that will probably keep for 12 months in the cupboard. It’s a small batch so if you’ve never made your own chutney before this is a nice one to try.
I’m growing costata romanesco zucchini this season (I think this is the third year in a row that I’ve grown it), it’s a really tasty Italian heirloom variety – so it’s GMO-free and easy to save the seeds.
Making your own chutneys and sauces is actually really easy and affordable. With shop-bought organic chutneys and relishes often being ridiculously expensive with weird stuff like xanthan gum and anonymous ‘natural flavour’ added to them it can be worthwhile to make your own, even if you don’t grow any veggies.
I based this recipe with the same amounts of fruit, sugar and vinegar as a pumpkin chutney recipe from Good Home Preserving. With the right jar preparation the pumpkin chutney recipe keeps for 12 months, so I imagine that this one will keep well too. The trick is to sterilise your jars with heat before filling, and to tip them upside down after filling until they cool down. I use this same trick for jams and sauces.
The flavourings I use in this recipe are reminiscent of a typical English chutney or relish. Feel free to change the spices, as long as the main ingredients are the same this recipe will work.
Gluten-free, soy-free, low fat, sugar-free option
Kitchen time 10-15 minutes. Cooking time 1 hour.
Makes around 1100ml/1.1 quart/4 2/3 cups)
300g (10.58oz) rapadura, sucanat, coconut sugar or raw sugar
300g (10.58oz) apple cider vinegar
700g (1.54lb) zucchini, diced
1 small carrot (or extra zucchini), diced (50-100g/1.76-3.2oz)
200g (7.05oz) diced tomatoes, or tomato purée/crushed tomatoes
50g (1.76oz) sultanas or raisins
1 clove of garlic, finely chopped
125g (4.4oz) onions, diced
1 1/2 teaspoons yellow mustard powder (or yellow mustard seeds, crushed in a pestle and mortar)
1/4 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1 heaped teaspoon Himalayan salt, or natural sea salt
3 cloves, ground (or 1/4 teaspoon ground cloves)
Rinse enough jars out with very hot water (preferably boiling). Place upside down, directly on the racks of a cold oven. Heat the oven up to 120c (250f).
Combine all the ingredients in a large saucepan or stockpot over medium-low heat. Stir every now and then until the sugar is dissolved. Bring to the boil, then reduce the heat and simmer, with the lid off, for around an hour.
When the chutney has finished cooking, bring a small pot of water to the boil. Add the pot lids or gaskets and boil for 30-60 seconds, carefully remove the lids and place upside down on a clean tea towel to dry.
Carefully remove the hot jars from the oven. Fill them up with the hot chutney (I place a wide-mouthed funnel over the jars and use a soup ladle to add the chutney). Screw the jar lids on tightly and turn upside down until thoroughly cold. Turn the right way up and store in a cupboard, it will probably keep for 12 months. It will taste best after it’s been in the cupboard for a couple of weeks, but it’s still good to enjoy right away. Once the jars are opened, keep them in the fridge.
Great served with mildly flavoured seitan sausages such as pumpkin seed, lentil and herb from High Protein Vegan, or burgers such as chickpea schnitzel patties or bean and sunflower seed rissoles from ‘High Protein Vegan’, or the lentil burgers from Triumph of the Lentil.
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