Zucchini Chutney
  • Srv: 8
  • By: Chef Laurent Zirotti


  • 3 pounds zucchini, cut in small cubes, 1/2 inch x 1/2 inch
  • 2 yellow onions, minced
  • 1 cup dry cranberries
  • 12 oz. brown sugar
  • 1 Tablespoon kosher salt
  • 1/2 Tablespoon chili flakes
  • 3 oz. pickled ginger, finely minced
  • 1 cup apple cider vinegar


  1. Place all ingredients in an appropriate sauce or stock pan. Bring to a boil and then simmer on medium heat. Do not cover. Cook for at least 45 minutes to an hour or until there is no more liquid and the vegetables are fully cooked.
  2. If you want a chutney that is more "pasty", you can crush the zucchini with a wooden spoon as they cook.
  3. Serve cold or at room temperature, as a garnish for charcuterie platter, poultry, pork, or lamb.


Depending on the cut size of the zucchini and onions you can use it as:

  • large cut - side vegetables
  • small cut - condiments for roast pork or grilled beef