Small batch zucchini chutney recipe is an easy to make vegetable relish

Zucchini chutney with feta cheese on whole grain bread
(Photo/Carole Cancler)

This zucchini chutney makes just two pints of a delicious relish out of ordinary vegetables. The chutney is excellent with grilled meat or fish; try it with pork, chicken or salmon. It can also be served as an hors d’oeuvres; try it with feta cheese on squares of whole grain bread, spread (pictured at right)—this also makes a fine supper dish with a simple salad and a glass of wine. Mixed with sour cream or yogurt, it becomes a tasty sandwich spread for any kind of sandwich; try it with sliced roast beef, ham, or cheese, or chicken or egg salad.

Zucchini Chutney
Makes 4-5 cups or at least 2 pints

1 pound zucchini (1 large or 2 medium), washed, ends trimmed, grated
1/2 pound onions (1 large or 2 medium), ends trimmed and grated
1/2 pound carrots, peeled and grated
1 pound fresh peaches or nectarines, peeled and chopped
1 medium mild pepper such as a yellow banana pepper or sweet red pepper, seeded and diced
or 2-4 hot chilies such as jalapeno or Serrano, seeded and diced
1/2 teaspoon coriander seed, toasted in a dry skillet and ground
1/2 teaspoon cumin seed, toasted in a dry skillet and ground
1 tablespoon salt
1 cup honey
1-1/2 cups commercial white or cider vinegar

Place all ingredients in a heavy 4-6 quart saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer the mixture uncovered, stirring occasionally for about 45 minutes or until the vegetables are soft, the mixture has reduced more than half, and the chutney is thick but saucy. Cool and refrigerate.

Notes on preparing ingredients for chutney:

• To grate the vegetables, use the large holes on a box grater, or use a plastic mandoline.
• To peel the peaches, use a paring knife; if you wish to make the job easier, you may first cut a small ‘X’ in the end and drop in boiling water for 20-30 seconds.
• To seed and dice chilies, it is best to wear gloves; otherwise plan to wash your hands thoroughly three times with lots of soap and water and do not touch your eyes for three days. Chilies contain strong, peppery oils that can linger on your hands for several days.
• Toast the seeds in a small, heavy skillet you have placed over high heat. When the skillet is hot, toss the seeds just until they become fragrant, 30-60 seconds. Grind in a mortar with a pestle, or in an inexpensive coffee grinder you keep just for the purpose of grinding spices.