This slightly sweet chutney tastes like Summer sunshine, and is a great way to use up any excess zucchini. Zuccapple Chutney pairs perfectly with cheese, on crackers on or sandwiches.
What you need:
750g zucchini
750g cooking apples
250g onions
Juice of one lemon
1 knob of fresh ginger
1 cup of sugar
500ml apple cider vinegar
2 tsp freshly ground salt
1 tsp freshly ground pepper
1 tsp ground mustard
What to do:
Grate or finely slice the zucchini, place in a bowl and toss through with the salt. Let this mixture stand for at least 3-4 hours, or overnight.
Peel and finely chop the onions and apples, and peel and finely grate the ginger.
Add the zucchini, apples, onions and ginger to a large pot and stir to combine. Add the remaining ingredients, and bring the pot to the boil, then reduce the heat and simmer, stirring occasionally, for around 2-3 hours, or until the mixture is thick.
Remove your chutney from the heat and carefully spoon it into hot, clean jars. Let cool to room temperature before placing into the refrigerator.
This recipe makes approx. 2-3 jars of chutney and can easily be doubled if you want to make a bigger batch! The chutney will keep well for several weeks, or can be preserved using the water bath method, if you wish to store long term.