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Cucumber and onion chutney

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Ingredients for 1 servings:

  • 350 g field cucumber(s), alternatively regular snake cucumber
  • 50 ml white wine vinegar
  • 50 ml water
  • 135 g sugar
  • 100 g onion(s), finely diced
  • 10 g ginger, freshly grated
  • ½ tsp salt
  • 1 ½ tsp mustard seeds
  • some chili pepper(s), finely chopped
  • 1 tsp, heaped dill, freshly chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

a bit spicy

Cook the white wine vinegar, water, ginger, chili, mustard seeds, salt, onion, and sugar in a saucepan for about 2-3 minutes. Peel the cucumbers, halve them lengthwise, and remove the seeds. Coarsely grate them using a food processor. Add the grated cucumber to the cooking liquid in the pan and cook for about 5 minutes. Stir in the chopped dill. Let cool. I poured the chutney into three small 150 ml jars while it was still hot and immediately sealed them with lids. It tastes great with fresh garlic baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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