Zucchini Chutney

Ingredients

• Courgette 5 lbs
• Carrot 20 oz
• Onion 20 oz
• Tomatoes 0 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 210°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.