Zucchini Chutney

What to do with oversized zucchinis?  We find them at the farm during summer months, hidden among the growths until someone comes around and looks closely.  Not as sweet and tender as their younger cousins, these giants make lovely chutney.  Ordinary zucchinis from the shops also do, of course.  You'll need about 1kg (2lb 4oz) of them, which makes several jars of chutney, plenty for yourself and to give away.  Apples and sultanas are added for sweetness, red capsicums for colour, and chillies for a little heat (optional).  Brilliant with cheese, cold meats, sandwiches and toasts.  Stir a tablespoon or two into stews, curries and casseroles to add some zing.

Makes about 2 kg (4lb 6oz) of chutney

INGREDIENTS

• 1 kg (2lb 4oz) zucchinis, diced
• 3 medium apples (about 400g / 14oz), peeled and diced
• 3 medium onions (about 500g / 1lb 2oz), diced
• 200g / 7oz sultanas
• 25g / 1oz fresh ginger, peeled and finely chopped
• 1 cup red capsicums diced
• 2-3 red cayenne chillies, finely chopped (optional)
• 2 teaspoons sea salt
• 400ml / 13½fl oz apple cider vinegar 
• 400g / 14oz brown sugar

METHOD

1. Wash 6 medium size glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until it is dry and ready to be used. 
2. In a large saucepan, place zucchini, apples, onions, sultanas, ginger, capsicums, chillies if using and salt.
3. Pour in the vinegar.  Give it a good stir and slowly bring to the boil.
4. Cover with a lid and simmer for 30 minutes.
5. Remove pan from heat and stir in the sugar.
6. Return the pan to a low heat and let the chutney mixture simmer, uncovered, for about 1½ hours, stirring occasionally to prevent it from sticking to the bottom of the pan.
7. The chutney is ready when the liquid has reduced and the mixture has softened and darkened in colour.
8. Spoon the chutney mixture immediately into the warm sterilised jars, filling right to the top, then press gently down with a spoon.  Take care as the mixture is extremely hot.
9. Seal the jars with lids while the chutney is hot.  Leave them to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.
10. Label and date each jar.  Allow 1 week infusing time for the chutney to develop flavour before using. 
11. Store jars in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.