We love zucchinis in this house. I always plant a lot, like 10 plants, and they tend to succeed every year, so we eat a lot of zucchinis from July to the first frost (usually sometime in September). We of course preserve a lot of it, too, for the winter. I make our old favourite Sweet and Sour Zucchini every year, and always am trying new recipies. This year I found one with tomatoes and a lovely concotion of oriental spices. It tried it and it came out amazing! So I thought I'd share! It is a variation of the recipe found in meillakotona.fi in Finnish.

1,4, kgzucchinis
3 bigtomatoes
6 clovesgarlic
1 bigonion
2 tbspfresh ginger finely minced
2 dlwhite vinegar
6 dlsugar
4 tssalt
4 tswhite and/or black pepper, whole
2 tscumin
1 tschili flakes
1 tscurry
1/2 tscinnamon
2 tsgaram masala

The recipe is straightforward. Chop the zucchinis, I made around 0,5 x 0,5 cm cubes. Chop the tomatoes, seeds and all and peel & chop the onion (I used a mix of red and yellow onions). Then toss everything into a big pot exept the garam masala, bring to boil and simmer for about one hour.

At the end, add the garam masala and fill into hot, sterilized jars. Once a vacuum has built up, the chutney will keep in a cool place for a year and more.

This wonderfully spicy (not hot, but full of spices kind of spicy) chutney is great with everything grilled, fried or even on a salad plate.

Did you like it? Let me know in the comments!

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