The end of Summer is fast approaching, each day my garden yields an abundance of more fresh produce. We are collecting what seems like a continuous supply of tomatoes daily and every couple of days there is also eggplant, zucchini and capsicum.  At this point in Summer I generally begin to become a little fatigued of thinking of ways to incorporate the same vegetables into evening meals – especially zucchini. Zucchini is such a prolific producer that it can overwhelm an unsuspecting household.

I generally make my End of Summer Chutney around this time.  You can find the recipe for that via my friend Bizzy Lizzy Good Things. I shared it there a little while ago. This year I (un-intentionally) made a variation of that recipe by simply using what I had piling up on the kitchen bench. If I had of dared to mention the Z word to the kids when they asked what was for dinner I anticipated that it would be thrown at me!

It is well and truly time to get out your jars and to make use of the abundant fresh produce of Summer before it ends for another year.The thing I love most about making jams, relishes and sauces is that they allow the produce to be enjoyed for months to come when the garden has stopped producing those vegetables.

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Summer Garden Zucchini Chutney

Prep Time

15 mins

Cook Time

1 hr 40 mins

Total Time

1 hr 55 mins

 

Made with summer garden vegetables - zucchini, eggplant, tomato and capsicum this fresh chutney will be enjoyed in the months following Summer as the weather cools.

Course: Preserve

Servings: 700 grams

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

• 300 grams fresh tomatoes - chopped
• 150 grams capsicum - diced
• 750 grams zucchini - diced
• 300 grams eggplant - diced
• pinch celery seeds
• 1/4 teaspoon tumeric
• 2 cloves of garlic - finely chopped
• 1/4 teaspoon cayenne pepper
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 1/2 cups white vinegar
• 1 cup white wine vinegar
• 1 lemon zest
• 1 tablespoon salt
• 1 cup white sugar

Instructions

1. Put all of the ingredients into a large pan, except the sugar
2. Bring the ingredients to the boil and simmer on medium heat for approximately 1 hour until the liquid has been absorbed. Take care not to burn the bottom of the ingredients in the pan. Monitor it carefully as the liquid evaporates.
3. Add the sugar to the pot and stir until it dissolves
4. Continue to simmer for 20-30 minutes until it begins to thicken
5. Remove from the heat and pot into hot steralised jars
6. Once the jars are cool enough to handle you can add the jars to a pot of water - bring it to boil and simmer for 15 minutes
7. Remove carefully with tongs and allow to cool
8. Store in a cool location. Closed jars should be consumed within 3-4 months.
9. Once opened store in the fridge and eat within a week.

Recipe Notes

As with any food items that have been stored for a period of time you should check carefully for any signs of spoilage prior to eating and discard if in doubt.

I have a large stock of preserves in my pantry, the shelves are starting to bow a little under the weight of the jars. This has led me to start adding them to cooking as well as enjoying them as you would expect, served with cold or hot meat, or as part of an antipasto platter. This chutney is fabulous when added to the ingredients of sausage rolls or pasties – as well as using it as the sauce to serve on the side. The chutney adds a rich zing to this simple crowd pleasing meal. You may also like to give it a try as the base of a pizza, spread thinly. Add a couple of tablespoons to a casserole to give it a lift, use your imagination and enjoy your produce in as many ways as you can come up with.

Are you ready to start using your garden excess to make Chutney?