As I mentioned earlier, I am on a quest to preserve as much of my unexpectedly-abundant zucchini harvest as I can. Inspired by a friend’s off-hand comment, I decided to try my hand at making Zucchini Apple Ginger Chutney for the first time.
For those of you who are unfamiliar with chutney, there are roughly a billion different types and recipes, ranging from mild herby yogurt chutneys through crazy pickley spicy chutneys. The zucchini-apple-ginger chutney I made this weekend is a rich, sweet, jammy, tangy, and heavily spiced (also hot-spicy) fruit and vegetable-based relish. It will be an amazing accompaniment for a zillion things — meats, curries, cheese, savoury pastries, etc etc. I expect we’ll have it first with roast pork or curried beef. And we’ll definitely bust it out for Thanksgiving and Christmas, as it will go insanely well with grill-roasted turkey.
Zucchini Apple Ginger Chutney
This recipe made exactly eight half-pint jars, which I processed for 20 minutes in a water bath. If you have no idea what water bath canning is, here’s a straightforward introduction. It’s easier than it sounds, I promise.
- 4 cups onion, diced
- 2 cups apple, diced (I used granny smith)
- 8 cups zucchini, diced
- 1 cup dried black currants (or raisins)
- 2 cups apple cider vinegar
- Juice from one lemon (1/4 cup or so)
- 1 1/2 cups brown sugar, packed
- 3 tbsp fresh ginger, minced
- 4-5 cloves fresh garlic, minced
- 2 tsp garam masala
- 2 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cayenne pepper (this is spicy, adjust as needed)
- Toast and grind your spices if that’s the sort of beautiful genius you are. Bonus points for making your own garam masala.
- Dump everything into a good-sized pot, bring to a boil, then reduce to a low simmer. Stir occasionally (every 20 mins or so).
- Let this simmer down for 2 hours or so…it will cook down considerably and thicken as it goes (see photos below)
- Following standard water bath canning procedures, pack the chutney into clean, sterilized jars, leaving a half-inch of headspace. Wipe the rims, cap with lids and rings, then process at a roiling boil for 20 minutes.
- Let the jars cool, then label (including the date) and you’re all done. Ideally let them sit at least two weeks. Unopened they will last for a year, but once opened you should use it up within a couple of months.
- I diced the onions, apples, and zucchini all to a roughly half-inch dice. You don’t have to be fancy with your knife work here…it all gets cooked down into a soft, delicious goopy mass anyhow.
- If your zucchini are big enough to be sort of squishy in the middle, scoop out the seeds so there’s just firm flesh left.
- If at all possible, buy fresh whole spices (coriander, cumin, etc), toast them for a few minutes in a dry pan until fragrant, and grind them yourself. It takes only minutes and is so, so worth it. And look, you can even make your own garam masala!