Zucchini chutney
2 servings
180 minutes
Zucchini chutney is a fragrant Indian dish that reveals the full palette of Eastern cuisine flavors. Its history dates back to ancient times when Indian chefs experimented with vegetables and spices to create rich condiments for main dishes. This chutney combines the sweetness of carrots, the acidity of tomatoes, and the spiciness of ginger and garlic, complemented by warm notes of curry and mustard seeds. Its thick texture and rich flavor make it an excellent addition to rice, flatbreads, or meat. The uniqueness of this chutney lies in its versatility: it can serve as both an independent snack and an elegant detail on a festive table. It has a long shelf life while retaining its flavor richness, and beautiful packaging makes it a wonderful gastronomic gift.
1
Prepare the vegetables: peel the zucchini from the skin and seeds, cut into long wedges, wash and peel the carrots, cut the carrots lengthwise into four parts, peel the onion and garlic.
- Zucchini: 2 kg
- Carrot: 500 g
- Onion: 500 g
- Garlic: 1 head
2
Make cuts on the tomatoes and pour boiling water over them.
- Tomatoes: 1 kg
3
Slice the zucchini into thin pieces using a mandoline or the largest grater attachment.
- Zucchini: 2 kg
4
Slice the carrot into thin pieces using a mandoline or the largest grater attachment.
- Carrot: 500 g
5
Peel the tomatoes and slice them into thin quarter rings.
- Tomatoes: 1 kg
6
Slice the onion into thin quarter rings.
- Onion: 500 g
7
Place the vegetables in a deep pot and cook on low heat for 2 hours, stirring occasionally.
- Zucchini: 2 kg
- Carrot: 500 g
- Onion: 500 g
- Tomatoes: 1 kg
8
Clean the ginger with a teaspoon and grate it together with garlic on a fine grater.
- Ginger: 1 piece
- Garlic: 1 head
9
Add ginger, garlic, vinegar, salt, and spices to the vegetables and cook for another 15 minutes.
- Ginger: 1 piece
- Garlic: 1 head
- Vinegar: 2 tablespoons
- Pink Himalayan salt: 2 tablespoons
- Curry powder: 2 tablespoons
- Black mustard seeds: 2 tablespoons
10
Sterilize jars and lids (place in a cold oven, heat to 100 degrees and hold for 10-15 minutes), then distribute the hot chutney into jars, close with lids, wrap in a blanket and leave to cool for several hours (or overnight).
11
You can wrap the lid in kraft paper and tie it with jute twine, creating a gift option for visiting guests.
