Ingredients
- 2 lemons
- 3 medium-size zucchini
- peeled and cut into 1-inch cubes
- 2 medium-size onions
- thinly sliced
- 1/2 cup dry white wine
- such as Riesling
- 2 teaspoons sugar
- 24 whole black peppercorns
- crushed
- 1 large
- walnut-size nugget of fresh ginger
- coarsely grated
- Salt to taste
Instructions
- Thoroughly peel the lemons, discarding all the peel and the white pith.
- Cut the lemons into thin slices and discard the seeds.
- Combine all the ingredients in a small saucepan and bring to a boil.
- Reduce the heat to medium and cook, covered, for one hour.
- Stir the mixture from time to time to make sure it does not burn.
- The chutney should have the consistency of a marmelade.
- Serve as an accompaniment to grilled meats, fish or roast poultry.
- The chutney is also good served cold.
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