Zucchini Chutney for the Winter
by Editorial Staff
A spicy vegetable dish for gourmets and more. There are a lot of recipes for making chutney. I’ll tell you how to make zucchini chutney for the winter.
Cook: 1 hour
Servings: 8-10
Ingredients
- Zucchini – 1 Kilogram
- Apples – 2-3 Pieces
- Onions – 1-2 Pieces
- Tomatoes – 7 Pieces
- Soy sauce – 2 Tbsp. spoons
- Apple cider vinegar – 4 tbsp
- Honey – 1 Art. the spoon
- Salt – 0.5-1 Teaspoons (to taste)
- Bitter pepper – 1/3 pieces
- Ground ginger – 1/3 Teaspoon (preferably fresh)
- Vegetable oil – 3 Tbsp. spoons
- Garlic – 3 Cloves
- Ground black pepper – To taste
Directions
- Prepare all ingredients.
- Cut all ingredients into cubes. Pre-scald the tomatoes and peel them off. Peel and core the apples. If the zucchini is ripe, then remove the skin first and remove the seeds. Pour oil into a cauldron or deep frying pan and put chopped onions.
- Stirring occasionally, fry the onion until golden brown.
- Add the sliced apples.
- And then add the zucchini. Simmer all together until soft for 7-10 minutes.
- Then add tomatoes, hot peppers, honey, soy sauce, vinegar, salt and spices. Simmer everything over low heat with the lid half open, stirring occasionally from the moment of boiling for 40 minutes.
- Add garlic 15 minutes before the end of cooking.
- Finally, try salt and sugar (honey). Correct to your liking.
- Transfer the hot chutney to sterilized jars, screw with sterile lids, turn over, wrap and leave to cool. From this amount of ingredients, 1.3 liters of workpiece comes out.
- Zucchini chutney for the winter is ready. Before tasting the contents of the jars, it is advisable to stand for at least 8-10 weeks. Happy blanks!
Bon appetit!
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