Not a year goes by without me making my popular zucchini tomato chutney in great quantities. It’s the perfect accompaniment to a cheese platter, and I can’t imagine a barbecue without it.
Zucchini tomato chutney
700 g zucchini
500 g tomatoes
250 g onions
1 red pepper
1 yellow bell bell pepper
250 g jelling sugar 3:1
250 ml white wine vinegar
2 tsp curry powder
pepper from the mill
- Cut the zucchini into cubes. Put the zucchini pieces in a bowl and mix with 30 g of salt.
- Let stand for about 30 minutes, drain water, rinse zucchini with cold water and pat dry well.
- Finely dice onions and tomatoes. Slit pepper lengthwise, remove seeds and chop finely.
- Clean the peppers and dice them just as finely.
- Put the prepared ingredients in a pot with the jelling sugar, vinegar, a little salt, chili, curry and pepper and mix well.
- Bring to a boil and simmer uncovered over medium heat for 35 minutes.
- Stir frequently, seasoning if necessary.
- Immediately fill to the brim in clean, sterilized jars.
- Turn upside down for 5 minutes.
Good to know
Zucchini (Cucurbita pepo) botanically belong to the gourd family (Cucurbitaceae) and are fleshy berry fruits. The term zucchini comes from Italian and translates to “little pumpkins.” Zucchini are among the fruiting vegetables. Less common names in this country are courgette, coccozelle, vegetable or cucumber squash and the singular zucchino.
Zucchini are in season from June to October. What makes zucchini particularly valuable is its content of calcium, magnesium, iron, B vitamins, vitamin A (provitamin A) and vitamin C. With about 19 kcal/100 g, zucchini has very few calories and is therefore a light ingredient in vegetable cuisine, but rich in vitamins and minerals.