Zucchini Chutney


  • 2kg small, young zucchini
  • 500g ripe tomatoes
  • 300g onions
  • 1 1/2 tablespoons salt
  • 1 bottle Wild’s Ezy-Sauce
  • 2 cups sultanas
  • 2 tablespoons coarsely grated orange rind
  • 5 cups sugar
  • 2 1/2 teaspoons ground cinnamon
  • 3 cups water
  • 1 cup chopped walnuts



Thinly slice zucchini, peel and chop tomatoes and onions. Place zucchini in a colander and sprinkle with salt. Set aside for about 2 hours, then rinse and pat dry. Add to a saucepan with Wild’s Ezy-Sauce and remaining ingredients except walnuts. Stir over low heat until sugar dissolves. Simmer for 1 1/2 hours until chutney is a thick, jam-like consistency. Stir through walnuts.

Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.

Makes approximately 4 litres.