Food & Cooking

Zucchini Apple Ginger Chutney

zucchini apple ginger chutney

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.

zucchini apple ginger chutney

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

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)


  1. Toast and grind your spices if that’s the sort of beautiful genius you are. Bonus points for making your own garam masala.
  2. Dump everything into a good-sized pot, bring to a boil, then reduce to a low simmer. Stir occasionally (every 20 mins or so).
  3. Let this simmer down for 2 hours or so…it will cook down considerably and thicken as it goes (see photos below)
  4. 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.
  5. 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!


zucchini apple ginger chutney
After about 15 minutes.
zucchini apple ginger chutney
An hour of simmering.
zucchini apple ginger chutney
Almost done!
zucchini apple ginger chutney
Boil and bubble. This is what water bath canning looks like. Pretty straightforward.

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