Zucchini chutney with curry
This is how you preserve your garden harvest
Do you have too many zucchinis from your own garden every year and don’t know what to do with them? Our simple recipe for zucchini chutney with curry brings variety to your kitchen. This aromatic chutney goes great with bread, grilled meat or as a dip and is a great addition to any cheeseboard.
The glut of zucchini in the garden can quickly become a challenge. But instead of letting them go to waste, there are many delicious ways to preserve zucchinis. This simple and delicious curried zucchini chutney recipe is perfect for preserving and using the harvest in a variety of ways. The aromatic chutney is ideal as a spread on bread, as a spicy dip for grilled meat, fish or vegetables and goes particularly well with cheese platters. My personal favorite: with fried or grilled shrimp!
Why are zucchini healthy?
Zucchini are particularly valuable due to their content of calcium, magnesium, iron, B vitamins, vitamin A (provitamin A) and vitamin C. With only around 19 kcal per 100 g, they are a light but vitamin and mineral-rich component of vegetable cuisine.
Zucchini care tips
Before zucchinis can be harvested, they must be raised correctly:
- Location: A warm and sunny place is ideal, but partial shade is also suitable. The soil should be deep, permeable and nutrient-rich.
- Planting: Raised beds filled with compost and manure work well. Zucchini can also be planted directly in a compost heap.
- Care: Zucchini need a sunny, warm and wind-protected place. They thrive best in loose, fresh, moist soil with a high humus content.
Shelf life and storage
Homemade chutney can be stored in an airtight container for several months. Once opened, it should be used within the next 2-3 weeks and stored in the refrigerator. Chutney can also be frozen if it is not used quickly enough.
This easy curried zucchini chutney recipe is a great way to preserve and use your garden harvest in a variety of ways. Stay tuned for more creative recipes to preserve your garden harvest and discover the many possibilities your zucchini can offer!
Why are zucchinis salted?
For certain types of preparation such as deep-frying, roasting or grilling, it makes sense to salt zucchini (or aubergines) beforehand. Salt removes water from the plant, so it becomes less watery during the cooking process and instead of mushy, it becomes crunchy and crunchy. The situation is similar when preparing the chutney. By salting it beforehand, the zucchini retains more bite.
Preparation time: 25 minutes
INGREDIENTS
- 500 g green zucchini (weighed cleaned)
- 500 g yellow zucchini (weighed cleaned)
- 250 g of onions
- 1 red pepper
- 1 pickled pepperoni
- 250 ml white wine vinegar
- 400 g preserving sugar 2:1
- 2 tsp curry powder
- Pepper
- 40 g of salt
PREPARATION
- Prepare zucchini: Clean the zucchini, grate it coarsely or dice finely. Mix in a bowl with 40 g of salt and let it steep for 30 minutes. Then drain the water, rinse the zucchini under cold water and pat dry well.
- Cutting vegetables: Dice onions finely. Score the peppers lengthwise, remove the seeds and chop finely. Clean and finely dice the peppers.
- Cook chutney: Mix all prepared ingredients with preserving sugar, vinegar, a little salt, curry powder and pepper in a pot. Bring to the boil and simmer uncovered over medium heat for 30-35 minutes, stirring often. If necessary, season more.
- Filling: Immediately fill the hot chutney to the brim into clean, sterilized jars and close with a twist-off lid. Turn the glasses upside down for 5 minutes.