We love zucchinis in this house. I always plant a lot, like 10 plants, and they tend to succeed every year, so we eat a lot of zucchinis from July to the first frost (usually sometime in September). We of course preserve a lot of it, too, for the winter. I make our old favourite Sweet and Sour Zucchini every year, and always am trying new recipies. This year I found one with tomatoes and a lovely concotion of oriental spices. It tried it and it came out amazing! So I thought I'd share! It is a variation of the recipe found in meillakotona.fi in Finnish.
| 1,4, kg | zucchinis |
| 3 big | tomatoes |
| 6 cloves | garlic |
| 1 big | onion |
| 2 tbsp | fresh ginger finely minced |
| 2 dl | white vinegar |
| 6 dl | sugar |
| 4 ts | salt |
| 4 ts | white and/or black pepper, whole |
| 2 ts | cumin |
| 1 ts | chili flakes |
| 1 ts | curry |
| 1/2 ts | cinnamon |
| 2 ts | garam masala |
The recipe is straightforward. Chop the zucchinis, I made around 0,5 x 0,5 cm cubes. Chop the tomatoes, seeds and all and peel & chop the onion (I used a mix of red and yellow onions). Then toss everything into a big pot exept the garam masala, bring to boil and simmer for about one hour.
At the end, add the garam masala and fill into hot, sterilized jars. Once a vacuum has built up, the chutney will keep in a cool place for a year and more.
This wonderfully spicy (not hot, but full of spices kind of spicy) chutney is great with everything grilled, fried or even on a salad plate.
Did you like it? Let me know in the comments!
