Description
Chutneys are very versatile – great for meaty dishes, appetizer, stews, and much more. Easy to prepare and really delicious! Everyone should try!
Ingredients
12.3 oz. (350g) zucchini, finely diced
3.5 oz. (100g) pimientos de padron, finely chopped
1 small red onion, finely chopped
1 garlic clove, finely chopped
1 apple, finely diced
1 cup (200g) muscovado sugar*
1/2 cup (120ml) red balsamic vinegar
1 tbsp. fresh ginger, grated
1 tbsp. mustard
1/2 tsp. salt
Instructions
1. Sterilize two glass jars (including the lids) by cooking them in water for about 10 minutes.
2. Wash and dry the zucchini. Cut it into small cubes. Wash and dry the pimientos, remove the stems and seeds, and chop the rest finely. Peel the onion and garlic and chop finely. Quarter and core the apple and cut it into small cubes.
3. Add all the chopped veggies to a large saucepan. Add the sugar, vinegar, grated ginger, mustard, and salt. Mix everything and bring to a boil. Let the mixture simmer over medium heat for about 50-60 minutes – stir frequently. The veggies should be softer and the liquid in the pot should be almost gone. Spoon into the sterilized glass jars while still hot. Close with the lids, let cool down completely, then store in the fridge.
Notes
If your glass jars are really clean, the chutney should stay good for at least 4 weeks (unopened). Store in a dark and cool place – the fridge is actually the best place here.