New this month
Get the Allrecipes magazine

Zucchini Chutney

"There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it."
Added to shopping list. Go to shopping list.


1 h 5 m servings
Original recipe yields 14 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. Bring to a boil. Reduce hat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.


Read all reviews 3
Most helpful
Most positive
Least positive

I made this chutney to go with a cheeseboard being served to my family and friends at my wedding day garden party, it was fabulous and went brilliantly with the cheese and biscuits... since then...

Absolutely fantastic! Be sure to cook the entire 45 minutes to reduce the sauce to proper consistency.

What a neat way to use up some of your menacing zucchini. I made this yesterday and it was a treat! The flavor is excellent, and I used a pretty bland apple. Can't wait to try it with a Granny S...