Sunday, September 15, 2013

Zucchini, Apple & Ginger Chutney



This recipe is one of my favourite, gorgeous fall chutneys which combines end of the garden zucchini with tart apples and a nice mix of spices and ginger.

A chutney is a sweet, tart condiment made with vinegar, sugar, spices, fruits and vegetables. This darker coloured chutney is good with curries, rice, roasts, bread and cheese etc. Many of these old recipes were supposed to taste like mangos after long simmering.

Before you get started you may want to visit the Bernadin website for reliable advice on how to set yourself up to can so you don't make a great big mess!  Also, please read the importance of heat processing jarred foods to create a lasting vacuum seal and maintain food safety.  http://www.bernardin.ca/pages/step_by_step___your_guide_to_home_canning/32.php and
http://www.bernardin.ca/pages/why_is_heat_processing_important_/36.php

INGREDIENTS:
Makes 4 x pints/500 ml jars

Leave for at least one week before using. It keeps unopened for up to one year.

8 cups zucchini, diced - 2 litres
4 cups onion, diced - 1 litre
2 cups apple, with skin, diced
1 cup raisins
2 cups apple cider vinegar 
1/4 cup lemon juice - 60 ml
1 1/2 cups brown sugar, packed - I used organic cane sugar
3 Tbsp ginger, grated - 45 ml
4 cloves garlic, minced
2 Tbsp coriander, ground - 30 ml
1 tsp cumin, ground - 5 ml
1 tsp cayenne pepper, ground - 5 ml
2 tsp garam masala - 10 ml


1.  Peel the zucchini if the skin is thick. I like to leave the peel on for colour.  Cut into quarters and remove and discard the seeds. Cut the flesh into 1/4 x 1 inch pieces. I used a combination of summer squashes - white patty pan, zucchini and straight neck yellow squash.



2.  Chop the onions and the apples into similar size pieces.



3.  Place in a large pot with remaining ingredients. Bring to a boil. Lower the heat and simmer, stirring occasionally for 2 hours or until all the pieces are tender and the juices are reduced and thickened. It will thicken more as it cools.



4.  Spoon into warm, sterilized jars while it is still very hot (right away) and seal immediately. Canning companies recommend that chutneys be processed for 20 minutes in a boiling water bath to ensure food safety. Refrigerate after opening and use within 2-3 months.

(c) Nancy Guppy, RD, MHSc.  
Visit my website to find out more about online nutrition counselling. http://nancyguppy.com/ 

2 comments:

Anonymous said...

Thanks Nancy..I love and have made many chutneys over the years..will certainly try this one soon!

Inika iraP said...

Ginger Chutney with apple and zucchini combination is very new to me....very eager to try this recipie