Dominique Rizzo | Bespoke Food Tours
Apple Zucchini and Nectarine Chutney
Easy
Prep 15 min Cook 20 min
What better way to help preserve some of your fresh fruit and vegetables than to make them into this delicious Apple Zucchini and Nectarine Chutney. I have always loved chutney and relish and endeavor to buy them whenever I see them in little side stalls. This is a delicious recipe that is ideal for you to use to interchange any of your vegetables and firmer fruits.
Ideal for serving with cheese, roasts or cold sliced meats, sandwiches, and rolls, as an accompaniment to curries or to add to casseroles and slow-cooked dishes.
Ingredients
- 2 tbsp olive oil
- 2 small brown onions, diced
- 4 cloves garlic, minced
- 2 tbsp curry powder
- 1 tbsp mustard seeds
- 1/2 tbsp ground ginger
- 2 red capsicums, diced
- 3 zucchini, diced
- 4 apples, peeled, cored and diced
- 5 small nectarines, diced
- 450ml vinegar + 450ml water
- 60g sugar
- 3 tbsp tomato paste
- 1 tsp salt
Recipe Steps
- Heat the oil in a heavy-based saucepan and sautee the onion and garlic until softened. Add in the curry powder, ground ginger and mustard seeds and cook for 2 minutes.
- Add in all of the vegetables and fruits, then the water, vinegar, sugar, tomato paste and salt, bring to a boil, then reduce the heat to a simmer and allow to simmer for 30 minutes or until most of the liquid has been cooked up and the vegetables have softened.
- If you are packing the chutney into jars, prepare your jars for hot fill and secure with a tight-fitting lid. The chutney will last for about 3-4 weeks in the fridge and 3 months sealed in the pantry…. it will last longer but Im going to say 3 months as you should have eaten it all by then.