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 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.
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.
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