3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

Zucchini and Bean Chutney


Print:
4

Ingredients

4 jar(s)

Zucchini and Bean Chutney

  • 500 grams zucchini, cut into pieces
  • 500 grams Beans, cut into 3
  • 1 apple, peeled cored and quatered
  • 2 brown onion, peeled and cut into quarters
  • 125 grams light brown sugar
  • 300 grams apple cider vinegar
  • 1 tsp mustard seed
  • 1 tsp coriander seeds
  • 1 bay leaf
  • 1 tsp ground turmeric
  • 3 cm ginger, stem
  • 6
    1h 20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9
5

Recipe's preparation

    method
  1. add bayleaf and coriander seeds Closed lid 2 seconds speed 9
  2. add onions, apple and ginger Closed lid speed 5 for 5 seconds
  3. add Zucchini Closed lid speed 4 for 5 seconds
  4. addClosed lid cider vinegar, sugar, remaining spices and beans
  5. place the lid on TMClosed lid and using the spatular stir to mix through.
  6. place the simmer basket on top of the lid and cook 60 minutes at 100Counter-clockwise operationGentle stir setting. at 30 minutes use the spatular to stir the mixture through the hole.
  7. poor into steralised jars and turn upside down. leave to mature for 6-8 weeks.
10

Accessories you need

  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now
11

Tip

I use fresh home grown stringless beans. chillie can be addedd if desired to make it a bit spicy


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.