Zucchini and Apple Chutney

    1 hour 45 minutes

    This uses apples and overgrown zucchini and ends of dried fruit and wrinkly bits from your fruit bowl. What could be better?!

    29 people made this

    Makes: 8 jars chutney

    • 500g grated apples
    • 1kg grated zucchini
    • 500g mixture grated onion, dried fruit and any old fruit from the fruit bowl
    • 20g salt
    • 1 teaspoon ground ginger
    • 1/2 teaspoon mixed spice
    • 1/2 teaspoon dry English mustard powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon dried chilli flakes
    • 550ml malt vinegar
    • 400g sugar

    Preparation:20min  ›  Cook:55min  ›  Extra time:30min  ›  Ready in:1hour45min 

    1. Wash 7 or 8 empty jam jars and put them to warm in the oven on low.
    2. Put the mixture of fruit and vegetables in a large heavy saucepan. Sprinkle on the salt, ginger, mixed spice, mustard, cinnamon and chilli flakes. Leave to stand for 30 minutes, then give it a good mix and add the vinegar.
    3. Bring slowly to the boil and simmer until the mixture is soft and thick and most of the water from the zucchini has evaporated, about 30 to 40 minutes.
    4. Add the sugar and allow it to dissolve completely, then turn up the heat and boil the mixture steadily for about 15 minutes. It is ready when it looks like chutney; there should be very little liquid on the top of the mixture in the saucepan.
    5. Pack into the clean and hot jam jars, seal, label and leave to cool.

    Cook's note

    Chutney does not set like jam and it is ready to pack in the jars when it looks like you want to eat it. If it has more liquid than you need, just boil it for a bit longer to evaporate the excess. Traditionally, chutney is left for about a month before eating.

    Ingredient Options

    You can use de-seeded marrows instead of the zucchini, if liked. For the 500g mixture of onion and fruit, you can use whatever you have to hand and need to use up, or just use 500g of grated onion. The total mixture of fruit and vegetables should weigh 2kg.

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    Reviews in English (3)


    Sounds awesome but I am going to try fermenting this raw and omitting the vinegar and cooking, in favor of the probiotics and other nutritional benefits! I love that food can not only taste good, but be great for your health too!  -  20 Feb 2016  (Review from Allrecipes UK & Ireland)


    I was reading through this recipe and notice that the oven is on for the whole duration of preparation and cooking of the chutney - 1 3/4 hours. It would be far more economical to put the oven on to warm jars 1/2 way through the cooking time to avoid unnecessary waste.  -  18 Sep 2015  (Review from Allrecipes UK & Ireland)


    A brilliant way to use up what's in the larder! Thank you!  -  28 Aug 2015  (Review from Allrecipes UK & Ireland)