Zucchini and Capsicum Chutney

Zucchini and Capsicum Chutney


20 people made this

A simple stewed zucchini and capsicum chutney in spiced white wine vinegar. It tastes great on sandwiches, with curries and with meat.


Serves: 48 

  • 1 3/4 kg zucchinis, halved and thinly sliced
  • 450g onions, finely diced
  • 1 large red capsicum, seeds removed and finely diced
  • 1 large green capsicum, seeds removed and finely diced
  • 1 tablespoon ground mustard
  • 75g salt
  • 550ml white wine vinegar
  • 3/4 teaspoon turmeric
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon cornflour
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons celery seeds
  • 1150g sugar

Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Mix zucchini, onion and capsicum then place in a tightly-closing container overnight in the refrigerator.
  2. The next day rinse with cold water and drain well. Boil the remaining ingredients in a large saucepan. Add zucchini mixture and simmer for 30 minutes in an open saucepan.
  3. In the meantime; wash jars and lids well in the dishwasher. Sterilise the jars by rinsing with boiling water from the kettle then store upside down on a clean cloth.
  4. Fill the jars to the top with the hot zucchini mixture and screw the lids on tightly. Cool completely before storing in the refrigerator.

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