Cucumber and Onion Chutney
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 8 mins |
| Total Time | 18 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g land cucumber (s), alternatively normal snake cucumber
- 50 ml white wine vinegar
- 50 ml water
- 135 grams sugar
- 100 g onion (s), finely diced
- 10 g iner, freshly rated
- 0.5 teaspoon ½ salt
- 1 ½ teaspoon mustard seeds
- some chilli pepper (s), finely chopped
- 1 teaspoon, heaped dill, freshly cut
Print Recipe
Pin Recipe Instructions
- Cook white wine vinegar, water, ginger, chilli, mustard seeds, salt, onion and sugar in a saucepan for approx. 2 - 3 minutes.
- Peel the cucumber, cut in half and remove the seeds. Roughly grate with a food processor. Add the grated cucumber to the sauce and cook for about 5 minutes. Stir in the cut dill. Let cool down.
- I filled the chutney hot into three small 150 ml jars and immediately closed it with lids.
- Tastes great with fresh garlic baguette.
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