Summertime is zucchini time! Once it sprouts, it never stops. But where to put all the vegetables? We process it into delicious zucchini chutney!
We love zucchini! Do you feel the same way? If, like me, you've overdone it again with the zucchini plants, then you should definitely make chutney.
Big plus: You always have a delicious condiment in winter, which goes perfectly with cheese, meat or fish dishes. The chutney also tastes mega delicious as a spread.
Beautifully packaged, the homemade zucchini chutney is also a great gift for friends and acquaintances.
Table of contents
Quick zucchini pizza bites with fresh basil
What is a chutney anyway and where does it come from
Chutney is the jam of hearty eaters. It is a spicy, sweet and sour, hot and spicy sauce prepared from fruits or vegetables. In terms of consistency, most chutneys are comparable to a jam.
The chutney itself was invented by the English. After they brought exotic fruits like mangoes from India to England and they didn't look so crunchy after traveling for months, they boiled down the mushy fruit. And so the mango chutney was born.
Since then, however, a lot has happened. There was a lot of experimentation with fresh fruits and vegetables and different ingredients were tried. Among other things, this has created the zucchini chutney.
Delicious and low in calories: zucchini cannelloni!
How to prepare chutney
The most common main ingredients are mangoes, pineapples, apricots, plums, tomatoes and pumpkins.
The vegetables and fruits are cooked down with onions and spices. The onions are the spicy, creamy base. The sweet and sour taste of the chutney comes from vinegar and sugar. At the same time, this gives it a longer shelf life.
Especially if the fruits are not yet very ripe, you should help a little with sugar. Brown sugar is well suited for preserving. But you can also use honey, syrup or alternative sweeteners.
Whether you use balsamic, sherry, white wine or apple cider vinegar is up to you. The vinegar must harmonize with the fruits and vegetables.
For our zucchini chutney, we opted for white wine vinegar.
Instead of vinegar, you can also boil down your chutney with lemon or lime juice.
What must not be missing in any case is the seasoning. You should by no means skimp on herbs and spices. Here are some spices for you as inspiration: Ginger, Cinnamon*, cloves, mustard seeds, coriander, Cardamom*bay leaves, garlic and chili.
For those who don't want to experiment much at first, we've picked out one of our favorite chutney recipes.
The zucchini chutney is
- Very spicy
- vegetarian
- Quickly finished
- a great way to use zucchini
- Very varied
- delicious with cheese and fish dishes
- wonderful for storage
- also easily doable for cooking beginners
Birch sugar* and sealable preserving jars* you can order from Amazon.
Delicious zucchini chutney
Ingredients
- 3 kg Zucchini
- 1 kg Onions
- 750 ml Wine vinegar
- 500 g Birch sugar
- 3 EL Mustard
- 4 EL Flour
- 3 EL Curry powder
- 3 EL paprika powder noble sweet
- 3 EL Paprika powder hot
- 1 EL Cayenne pepper
Equipment
- Sieve
- Pot
- Screw jars
Anleitung
- Core the zucchini and cut it into pieces.
- Cut the onions into thick slices.
- Salt the zucchini and onions and let both steep.
- After 3-4 hours, squeeze the vegetables over a sieve.
- Let the vinegar, sugar and mustard simmer for 45 minutes.
- Mix the flour with cold water and add the spices.
- Now mix all the ingredients together and cook for another 10 minutes.
- Pour the chutney into jars, quickly screw them shut and let it cool.
Nährwerte
Do you know Zoats? This is how delicious zucchini tastes for breakfast!
With what dishes can be served zucchini chutney
Your chutney is ready, but you still don't really know what to serve it with anyway? We have some ideas for you here:
- Naan bread
- Ciabatta
- Baguette
- Curry
- Rice dishes
- Burger
- Hot Dogs
- Sandwiches
- Meat
- Fish
- Goat cheese
- Fondue
- Raclette
- Soft cheese
- Hard cheese
How to preserve the zucchini chutney
To preserve the chutney for several months is not difficult. Fill your homemade chutney in canning jars with screw tops. It is important that the jars are clean and sterile.
If the chutney is still hot, pour it directly into the jars and immediately close them with a lid.
Fill them up to just before the rim, because the less oxygen there is in the jar at the end, the better the mixture can preserve. Then turn the jars upside down and let them cool for a few minutes. Store the jars in a cool and dark place.
If you did everything right, the chutney will keep for 6 months.
Opened, you should put the chutney in the refrigerator and use it up within a few days.
Our conclusion
The sweet and spicy chutney made from fresh zucchini brings a little variety into the jar and adds more pizzazz to your plate. And once you get the hang of it, you can create your own chutney creations.
Good luck and enjoy it!
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