This is a delicious, sweet, mellow and slightly tangy recipe which has a beautiful purple color from the red onions!
CHUNKY ZUCCHINI CHUTNEY
1 kilo of zucchini, chopped into chunks (1 to 1.5cm)
4 large red onions, chopped into chunks (1 to 1.5cm)
3 large garlic cloves, crushed
75 grams fresh ginger, grated
500 ml vinegar
200 grams sultanas
1 tablespoon lightly crushed coriander seed
2 tspn black mustard seeds
300 grams sugar
1 tablespoon salt
4 tablespoons fresh dill or fennel leaves (optional)
In a large pot, combine all the ingredients except for the sugar, salt and dill or fennel. Bring to a boil, then simmer gently for 15 minutes, until the vegetables soften a little.
Add the sugar and salt. Simmer for 20-30 minutes, stirring occassionally, until the chutney has thickened. In the meantime, wash and sterilise 4 or 5 large jars.
Once the chutney is ready, add the dill or fennel leaves and simmer for a further 5 minutes. Bottle and seal immediately.