Summary

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

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Instructions

1. Cook white wine vinegar, water, ginger, chilli, mustard seeds, salt, onion and sugar in a saucepan for approx. 2 - 3 minutes.
2. 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.
3. I filled the chutney hot into three small 150 ml jars and immediately closed it with lids.
4. Tastes great with fresh garlic baguette.