Zucchini Chutney
⏳ Time
3 hours
🥕 Ingredients
11
🍽️ Servings
2
Description
Serve with chapati, meat, vegetables, or fried paneer. (Instead of chopping, all vegetables can be processed using a meat grinder for a more uniform texture.)
Ingredients
- Courgette - 4 lbs
- Carrot - 17.6 oz
- Onion - 17.6 oz
- Tomatoes - 2 lbs
- Garlic - 1 head
- Ginger - 1 piece
- Vinegar essence - 2 tablespoons
- Sugar - 2 tablespoons
- Red Curry Powder - 2 tablespoons
- Yellow Mustard Seeds - 2 tablespoons
- Pink Himalayan Salt - 2 tablespoons
Step by Step guide
Step 1
Prepare the vegetables: peel the zucchini and remove the seeds, cut into long wedges, wash and peel the carrot, cut the carrot lengthwise into four pieces, peel the onion and garlic.
Step 2
Make incisions on the tomatoes and pour boiling water over them.
Step 3
Slice the zucchini into thin slices using a mandoline or the largest grater attachment.
Step 4
Slice the carrot into thin slices using a mandoline or the largest grater attachment.
Step 5
Peel the tomatoes and cut them into thin quarter rings.
Step 6
Slice the onion into thin quarter rings.
Step 7
Place the vegetables in a deep pot and cook over low heat for 2 hours, stirring occasionally.
Step 8
Peel the ginger using a teaspoon and grate it along with the garlic on a fine grater.
Step 9
Add the ginger, garlic, vinegar, salt, and spices to the vegetables and cook for another 15 minutes.
Step 10
Sterilize jars and lids (place in a cold oven, heat to 212°F and hold for 10-15 minutes), then distribute the hot chutney into jars, close with lids, wrap in a blanket, and let cool for several hours (or overnight).
Step 11
You can wrap the lid with kraft paper and tie it with jute twine, making it a gift option for visiting friends.
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