Wednesday, April 1, 2015

Zucchini and Walnut chutney

Back in the 1980's a friend and I would get together and spend entire weekends cooking....and some of the things we often made was relish, jam and chutney

We both had this little gem from Margaret Fulton - Published in 1981

It's only small but it contains just about every concoction you could ask for, from pickled mushrooms to  curry relish and this one - Zucchini Chutney.

I got thinking about this recipe after reading Kitchen  Hand's Countdown: the top ten vegetables of all time over at What I Cooked Last Night, so I hunted out my little book and started cooking

It's an easy recipe:

You salt the sliced zucchini to remove the moisture

Peel the tomatoes by pouring boiling water on them 

Put all of the ingredients (except the walnuts) in a pot and let them simmer and meld together
Put the walnuts in and stir for a minute and you're done.

Sterilize your jars...I put mine through the dishwasher then put them in a moderate oven for about 20 minutes...and spoon or pour the hot mixture in and seal.


750 gr zucchini-sliced
1 table spoon salt
250 gr ripe tomatoes, skinned and chopped
125 gr onions, chopped
3/4 cup sultanas
1 tablespoon grated orange rind
2 cups sugar
1 1/2 cups spiced vinegar (I used half brown and half apple cider)
1 teaspoon ground cinnamon
1/2 cup chopped walnuts


Put the zucchini in a colander and sprinkle with salt. leave for two hours then rinse and pat dry
Put in a pot with all other ingredients, except the walnuts,  and simmer and stir until the sugar's dissolved.
Keep simmering until the mix thickens slightly and is all melded together...then put in the walnuts and mix. Spoon or pour the mixture into your sterilized jars and enjoy

If you like chutney's and relishes, then I think you'll love this.

Thanks up, asparagus