Courgette Chutney
Inspiration from http://www.svasniprojidlo.cz
Ingredients for 6 smaller jars:
- 150ml sunflower oil
- 3 courgettes
- 3 onions
- 8 cloves of garlic
- 18 tomatoes (medium size), or 1 can diced tomatoes
- 3 tsp salt
- 3 tbsp unrefined sugar
- 2 tbsp wine vinegar
- 4 tbsp soy sauce
- 5 chilli peppers
- 125g tomato puree
Grade the courgettes. Cut the onions in half and then slice. Slice the gloves of garlic.
Pour the oil into the frying pan, then heat it. Add sliced onions, cloves of garlic and grated courgettes. Cook until all the water disappear.
In meanwhile cut little crosses on the top of tomatoes. Then put the tomatoes into a larger saucepan and pour boiling water. After 5-10 minutes, drain the tomatoes and peel them. Then cut them, remove the seeds and add into the courgette mixture. Stir and cook other time. The chutney should not be too liquid.
Preheat the oven to 200C.
Add salt, vinegar, soy sauce, chopped chilli peppers and tomato puree. Stir and cook for a while. Then pour the mixture into the smaller roasting tin and bake for 45-60 minutes.
Ingredients for 6 smaller jars:
- 150ml sunflower oil
- 3 courgettes
- 3 onions
- 8 cloves of garlic
- 18 tomatoes (medium size), or 1 can diced tomatoes
- 3 tsp salt
- 3 tbsp unrefined sugar
- 2 tbsp wine vinegar
- 4 tbsp soy sauce
- 5 chilli peppers
- 125g tomato puree
Grade the courgettes. Cut the onions in half and then slice. Slice the gloves of garlic.
Pour the oil into the frying pan, then heat it. Add sliced onions, cloves of garlic and grated courgettes. Cook until all the water disappear.
In meanwhile cut little crosses on the top of tomatoes. Then put the tomatoes into a larger saucepan and pour boiling water. After 5-10 minutes, drain the tomatoes and peel them. Then cut them, remove the seeds and add into the courgette mixture. Stir and cook other time. The chutney should not be too liquid.
Preheat the oven to 200C.
Add salt, vinegar, soy sauce, chopped chilli peppers and tomato puree. Stir and cook for a while. Then pour the mixture into the smaller roasting tin and bake for 45-60 minutes.
Transfer to the hot sterile jars and seal. Process in a water bath for about 15 minutes.
