recipes · Uncategorized

Zucchini Chutney

Days are getting longer, nights warmer and we all are starting to think about our holidays. Seems like summer is around the corner! And with those searing days come a season that I hold dearly to my heart – the zucchini season! Soon, we will all be desperately looking for some new, never-tried-before recipes that could help us all the fresh zucchinis from the fresh market or our own gardens. Chins up, friends! I am bringing you a recipe that you possibly have not cooked before and which is worth trying. What would you say if, after all those grilled zucchinis, salty cakes, brownies, patties and sauces, we cook zucchini chutney?

zucchini chutney 1

What is chutney?

Chutney is a simple food that originated in India but has got popular around the world. Be aware – simple does not mean ordinary! It is a mixture of vegetables, spices, and herbs and it is usually used as a side dish to curries or vegetable meals. Of course, with its spread to other countries the range of how chutney is used got wider, too. Chutney is nowadays a side dish to meat, pasta sauces or a filling in pita bread. And we will spread it on the bread today!

zucchini chutney 2

Ingredients required for this recipe are very basic and they will probably be found in every pantry. You will also need a couple of Mason jars – preferably smaller ones so that when you open a jar, it won´t get bad before you have the chance to eat it all. The recipe is easy so let´s do it!


1,5 kg zucchini
5 onions
10 garlic cloves
1,5 tablespoon salt
3 tablespoons brown sugar
3 tablespoons soy sauce
3 tablespoons Worchester sauce
2 tablespoons balsamic vinegar (or apple cider vinegar)
400 ml tomato purée
1/2 teaspoon ground black pepper

How to do it:

  1. Preheat the oven to 180°C.
  2. Remove the seeds from the zucchini and shred it (you should have larger stripes or noodles)
  3. Cut the onions into fine slices and sautée in a splash of oil.
  4. Add the garlic cut into thin slices and cook until fragrant.
  5. Add the shredded zucchini and stir well.
  6. Then add the sugar, balsamic vinegar, pepper, and tomato purée and stir well again to combine everything together.
  7. Transfer the mixture to a deeper baking sheet lined with parchment paper.
  8. Bake for 40 minutes and stir twice.

This recipe is incredibly tasty despite its surprising simplicity. You can enjoy the zucchini chutney on a crunchy slice of toast or even on pasta or salad.

zucchini chutney 3

I hope you will like this recipe because I have fallen in love with it

Have a wonderful rest of the week!

Suzie x


3 thoughts on “Zucchini Chutney

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