Zucchini Chutney

Name: Zucchini Chutney
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Glasses (à approx. 250 ml); 1.5 kg Courgette; 5 red onions; 6 Garlic cloves; 2 red peppers; 3 TABLESPOONS Olive oil; 4 TSP Mustard seeds; 300 ml White wine vinegar; 300 g demerara sugar; 3 TSP ground cumin; 2 TEASPOONS ground turmeric; 7-10 Tbsp salt and pepper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Glasses (à approx. 250 ml)
1.5 kg Courgette
5 red onions
6 Garlic cloves
2 red peppers
3 TABLESPOONS Olive oil
4 TSP Mustard seeds
300 ml White wine vinegar
300 g demerara sugar
3 TSP ground cumin
2 TEASPOONS ground turmeric
7-10 Tbsp salt and pepper

Directions

1
Clean, wash and dry zucchini and cut them into small cubes. Peel and halve onions and cut them into small cubes. Peel garlic and chop finely. Quarter peppers and remove seeds. Wash quarters, rub dry and cut into small cubes.
2
Heat the oil in a large pot. Fry the onions and garlic for about 2 minutes. Add bell peppers, zucchini and mustard seeds and, stirring occasionally, steam for another 10-12 minutes. Add vinegar, sugar, cumin and turmeric and stir in. Reduce heat and simmer for another 15 minutes. Coarsely puree the chutney with the chopping stick and season with salt and pepper.
3
Fill chutney still hot into glasses, close them and put them upside down for about 20 minutes.