Zucchini curry chutney

Ingredients for 8 servings:

• 1 kg zucchini
• 40 g ginger
• 1 small chili pepper(s)
• 2 m.-sized onion(s)
• 1 large garlic clove(s)
• 100 ml apple cider vinegar
• 120 g brown sugar
• 1 organic lemon(s), zest
• 2 tsp curry powder
• 1 ½ tsp salt
• 3 stalks of basil
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Indian version, perfect as a side dish or as a main course with rice

Finely dice the zucchini and onions, dice the ginger and garlic very finely, and weigh or set aside everything else. Heat the oil, sauté the onions until translucent, then add the zucchini, then the ginger and sauté everything for 10 minutes. Then add the vinegar, chili or a little sambal oelek, curry, sugar, lemon zest, and salt; bring to a boil briefly, then cover and simmer on low heat for 30 minutes. Finally, chop the fresh basil and mix it in. Note: I’ve also used a squeeze of lemon juice instead of lemon zest and omitted the basil because I didn’t have any. Tip: Pour into jars while hot and freeze once cooled. This way you always have a great flavor experience on hand. Just defrost briefly in the microwave and heat it up.