Cucumber-Chili Chutney

Ingredients for 1 servings:

• 1 cucumber(s)
• 1 chili pepper(s)
• 2 tomatoes, dried without oil
• 1 shallot(s)
• 1 small bunch of dill
• 1 tbsp blossom honey
• 1 tsp coriander powder
• 1 tbsp teriyaki sauce
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

vegetarian, smart

Quarter the cucumber lengthwise and remove the core. Then cut the cucumber into approximately 1 cm wide pieces and season lightly with salt. Finely slice the chili pepper and roughly chop the dill. Slice the sun-dried tomatoes into strips. Finely dice the shallot and sauté in a little corn oil until golden brown. Add the cilantro to the pan and lightly roast. Be careful not to burn the cilantro! Add the cucumber and sun-dried tomatoes to the onions and toss well. Add the honey and let it caramelize briefly before adding the dill. Season to taste with the teriyaki sauce, salt, and pepper. The cucumbers shouldn’t be completely cooked so they retain a nice bite. Goes well with fish and beef, or simply with rice for a vegetarian dish.