You could call it a good old-fashioned zucchini chutney, but let's be honest ... that doesn't sound very fancy! Most people end up blending the vegetables out of convenience or lack of proper tools. But trust us - it's worth investing in a good mandoline to play with texture and bring something new to the table. Why not revive your grandma's classic zucchini relish recipe, but give it a twist by shredding the zucchini instead of blending it?
This version is inspired by the chutneys served with spicy lndian dishes - tangy, vibrant, and full of character. So ... ready to give it a try?
- ln a blender, blend the ginger, hot pepper, and½ cup of vinegar until smooth. Refrigerate this mixture until ready to use.
- Using a mandoline or a food processor with a grater attachment, shred the zucchini and carrots. Mix with the salt and let sit for up to 24 hours. After at least 1 hour, drain the mixture (do not rinse -just drain well).
- ln a large pot, place the canning rack at the bottom and heat enough water to fully submerge the Mason jars. Let the jars warm up in the hot water. 4. Dans un chaudron, amener à ébullition 1 ¾ de tasse de vinaigre blanc et 2/3 de tasse d'eau. Ajouter la moutarde, le curcuma, la muscade, les graines de tournesol et les raisins secs.
- ln a saucepan, bring 1¾ cups of white vinegar and¾ cup of water to a boil. Add the mustard, turmeric, nutmeg, sunflower seeds, and raisins.
- Once the mixture returns to a boil, add the shredded vegetables, cover with a lid, and cook over high heat for 20 minutes.
- Using a ladle, pack the hot mixture into the hot jars, leaving ½ inch (1.25 cm) of headspace. Tip: A canning funnel makes this step much easier.
- Use a non-metallic spatula to remove any air bubbles trapped in the mixture. Since it's 9uite thick, you can also use a masher or tamper to help pack it down.
Wipe the jar rims if any chutney has spilled.
- Process the jars for 20 minutes in a boiling water bath or steam canner. This step is essential to eliminate harmful microorgan1sms.
Once processing is complete, carefully remove the jars and place them on a clean towel.
You should hear a satisfying "pop" as the lids seal - a sure sign that the oxygen has been removed.