Zucchini and onion chutney with curry from the Thermomix
Zucchini and onion chutney with curry: easily prepared in the Thermomix
This zucchini and onion chutney with curry is the perfect mix of sweet and spicy – and can be prepared in a flash with the Thermomix. Check out my other delicious chutney and relish recipes on the blog, some of which can also be made without the Thermomix!
Preparing chutneys and relishes has never been easier than with the Thermomix. This curried zucchini and onion chutney is a delicious mix of sweet and spicy that’s perfect as a side dish for grilled food, cheese, or as a spicy spread on bread. If you’re in the mood for more, you’ll find many more recipes for chutneys and relishes on my blog – even without a Thermomix.
Zucchini are not only low in calories, they’re also full of vitamins like vitamin C and minerals like potassium, making them a super healthy ingredient. Onions add a pleasant spiciness to this chutney and are known for their anti-inflammatory properties. The curry powder provides the exotic spice that makes this chutney something very special.
Why do we sprinkle the zucchini with salt?
Salt draws water out of the plant, so it becomes less watery during the cooking process and crispy and crunchy instead of mushy. What should you bear in mind when salting or dehydrating zucchini? To do this, cut the zucchini into small pieces, mix with salt and leave to soak for about 30 minutes. Then rinse with cold water and pat dry before processing it further.
Preparation time: 60 minutes
Brewing time: 30 minutes
INGREDIENTS
- 500 g green zucchini (weighed cleaned)
- 250 g onions
- 250 ml white wine vinegar
- 250 g gelling sugar 2:1
- 1 tsp curry powder
- pepper
- 20 g salt
PREPARATION
- Clean the zucchini, chop in the Thermomix on level 4 for 3 seconds. Remove from the Thermomix, put in a bowl and mix with 20 g salt. Leave to steep for 30 minutes. Then drain the water, rinse the zucchini under cold water and pat dry well.
- Chop the onions in the Thermomix on level 4 for 3 seconds.
- Add the zucchini to the onions.
- Add all the prepared ingredients to the Thermomix with the gelling sugar, vinegar, a little salt, curry powder and pepper. Cook for 45 minutes at 100 degrees on level 1.
- Immediately fill the hot chutney into clean, sterilized jars and close with a twist-off lid. Turn the jars upside down for 5 minutes.