Fiery Zucchini Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg zucchini, best mixed, yellow and green
- 500 g onion (s)
- 2 large chilli pepper (s), red, fresh (possibly also 3)
- 1 piece (s) ginger, the size a thumb
- 2 cloves garlic)
- 2 red pepper (s)
- 2 tablespoon spice mix (Garam Masala)
- 2 tablespoon mustard powder
- 2 tablespoon curry powder
- 300 ml vinegar (white wine or apple cider vinegar)
- 150 g suar, brown
- 1 tablespoon salt
- 1 lemon (organic), the grated zest and the juice from it
Print Recipe
Pin Recipe Instructions
- Dice the zucchini, onions and peppers (I use the Nicer Dicer, it works very quickly). Finely dice the chilli, ginger and garlic.
- Put everything in a large saucepan and sauté, add the spices, vinegar and sugar. Mix everything together and simmer until the liquid has almost evaporated. Stir in the grated lemon zest and lemon juice, season to taste again and pour into rinsed glasses while still very hot.
- Makes about 8 glasses.
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