ZUCCHINI AND TOMATO CHUTNEY
- 500 ml white wine vinegar
- 400 g brown sugar
- 300 ml water
- ½ teaspoon coriander powder
- ½ teaspoon ginger powder
- ½ teaspoon cumin powder
- 2 teaspoons of mustard seed
- 1 teaspoon salt
- 1 cinnamon stick
- 4 onions
- 1 kg zucchini (baby marrow)
- 1 kg tomatoes
- 4 apples
- a bit of lemon juice
- 300 g of raisins
Cut onions and tomatoes into small pieces.
Cut zucchini into narrow rings. Place lemon juice in a bowl.
Peel apples, remove cores and cut apples into small pieces.
Add apples immediately to the bowl with lemon juice so they do not change colour.
Place the vinegar, water, sugar and herbs in a very large pan.
Heat vinegar until sugar is dissolved and add the rest of the ingredients.
Bring the chutney to the boil and let it cook gently on a low heat for ½ hour.
The zucchini still has to be firm.
Sterilize the jars in the meantime.
Drain chutney with a sieve. Pour chutney into jars using a wide funnel.
Compact the vegetables in jars with a spoon.
Fill the jars with some of the cooking fluid.
Fill as high as possible and close the jars immediately.
Put the jars upside down on the table for five minutes, turn them back and store the chutney at least three weeks before using.
Recipe and photo: Annet Geelhoed
