Zucchini – Cucumber Chutney from Rosinenkind
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 min |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,800 zucchini
- 700 g cucumber (s)
- 1 large can (s) tomato (s), drained
- 6 onion (s), peeled and cut into eighths
- 6 clove (s) garlic, pressed
- 200 g suar, possibly more, up to 300
- 500 ml vinegar, bev. Balsamic bianco
- 250 ml white wine, mild
- 2 tablespoon salt
- Paprika powder, noble sweet
- Curry powder
- pepper
- some Worcester sauce
Print Recipe
Pin Recipe Instructions
- Peel the cucumbers, cut into small pieces, cut the zucchini into small pieces, sprinkle with salt and (ideally) let stand overnight so that they draw water and the bitter substances are drawn out.
- Drain and rinse, place with the other ingredients in a large saucepan and let thicken on a low flame for at least 2 hours. Stir more often. Season to taste with the spices.
- After 1 hour of cooking time, coarsely puree with a hand blender. Pour into the prepared twist-off glasses while still hot.
- Tastes good with meat, poultry and cheese.
- Tip: I can well imagine that a glass of homemade applesauce without sugar would also go well with it, or 3-4 grated apples. Instead of the canned tomatoes you can also use the same amount of peeled and diced fresh tomatoes. If you like it spicier, you can use rose paprika and 1 - 2 chilli peppers.
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