Zucchini and Capsicum Chutney
A simple stewed zucchini and capsicum chutney in spiced white wine vinegar. It tastes great on sandwiches, with curries and with meat.
Ingredients
Serves: 48
- 1 3/4 kg zucchinis, halved and thinly sliced
- 450g onions, finely diced
- 1 large red capsicum, seeds removed and finely diced
- 1 large green capsicum, seeds removed and finely diced
- 1 tablespoon ground mustard
- 75g salt
- 550ml white wine vinegar
- 3/4 teaspoon turmeric
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cornflour
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons celery seeds
- 1150g sugar
Directions
Preparation:25min ›
Cook:30min ›
Ready in:55min
- Mix zucchini, onion and capsicum then place in a tightly-closing container overnight in the refrigerator.
- The next day rinse with cold water and drain well. Boil the remaining ingredients in a large saucepan. Add zucchini mixture and simmer for 30 minutes in an open saucepan.
- In the meantime; wash jars and lids well in the dishwasher. Sterilise the jars by rinsing with boiling water from the kettle then store upside down on a clean cloth.
- Fill the jars to the top with the hot zucchini mixture and screw the lids on tightly. Cool completely before storing in the refrigerator.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(13)
Reviews in English (9)
No mention in recipe bout salting the courgetees. Relish failed and its an expensive mistake. Wasted a lot of ingredients!! - 11 Sep 2011 (Review from Allrecipes UK & Ireland)
The salt should be put on courgette overnight and rinsed off. I added it with other ingredients as described! - 22 Aug 2010 (Review from Allrecipes UK & Ireland)
My first homemade pickle, with all veg from the garden I missed the comment about salting the courgettes overnight which meant the final product was far too liquid. I added cornflour to thicken. I also added a chopped chilli pepper for tangyness - 11 Sep 2010 (Review from Allrecipes UK & Ireland)
Write a review
