Cucumber Chutney


  • 2 ½ kg cucumbers
  • 1kg onions
  • 3 cups sultanas
  • 7 cups brown sugar
  • 1 tablespoon salt
  • 2 teaspoons ground ginger
  • ¾ teaspoon cayenne pepper
  • 3 cups water
  • 1 bottle Wild’s Ezy-Sauce



Peel and thinly slice cucumbers and onions. Add to a saucepan with sultanas, brown sugar, salt, ginger, cayenne pepper, water and Wild’s Ezy-Sauce. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring frequently for 2 hours or until chutney is a thick, jam-like consistency. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.

Makes approximately 4 litres.