Zucchini chutney

alkaline dish balanced in vegetable proteins vegan


(4 people)


800 gr zucchinis
250 gr carrots or sweet potatoes
2 onions
300 gr apples
125 gr dried fruits (dates, apricots, plums)
1 handful raisins
1 table spoon mustard seeds
1 table spoon cinnamon
1 table spoons soft paprika
1 tea spoon sea salt
2 table spoons ginger powder
¼ kilo cane sugar
300 ml cider vinegar

Wash zucchinis and cut them in 1 to cm dice.

Peel and grate carrots, peel and slice onions thinly.

Peel, deseed and cut apples in dice.

Cut dried fruits in small dice.

Put all ingredients in a big pan with a thick bottom and to cook over a low heat during one hour.

Mix from time to time to avoid that chutney sticks at the bottom.

Put in glass jars and close immediately.


This sterilized chutney keeps several months.


It can be served with pakoras, chapatis or blinis or accompany a well-balanced meal.


You can modify the recipe by using other fruits or vegetables and by adding spices which you like.




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