Nectarine and Zucchini Chutney
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g nectarine (s)
- 250 g zucchini, yellow
- 150 g shallot (s)
- 60 g iner
- 1 chilli pepper (s), red
- 100 g suar, brown
- 1 tablespoon salt
- 3 teaspoon, heaped mustard seeds
- 140 ml white wine vinegar
- 1 cinnamon stick (s)
- 80 ml water
Print Recipe
Pin Recipe Instructions
- Roughly dice the nectarines and the zucchini very small. Peel the ginger and cut into fine cubes, as small as possible. Chop the chilli pepper with seeds. Peel the shallots and cut into fine wedges.
- Put all ingredients in a saucepan, bring to the boil and simmer for 20 minutes.
- Boil 4 370 ml twist-off glasses and fill them with the hot chutney, then let the glasses stand upside down for 5 minutes.
- The chutney goes well with mozzarella and grilled chicken or fish. It lasts 6 weeks unopened, 1 week open in the refrigerator.
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