Monday, July 27, 2020

Homemade Nectarine Zucchini Chutney Recipe -- Gluten Free, Vegan

It was 3 am and I was hungry. I looked in my refrigerator and saw some rice, and I knew I wanted that, but I needed something yummy to go with it. Then on the shelf next to the rice I saw some nectarines and thought- chutney! Chutney is delicious, and the sweet and sour spice filled condiment was exactly what I was craving on my rice. Since I also had a bunch of zucchini in my fridge, I thought to maybe combine them with the nectarines for the chutney. But first, I wanted to make sure the idea wasn't too preposterous, so I googled to see if such a thing even existed, and saw one recipe with both those (along with apples) so I felt reassured that it would be good.

Lets just put it this way. The chutney wasn't the quickest thing to cook at 3 am, but by the time it was ready, it was so, so worth it. Just as delectable as I'd hoped. This would have been even better with some red lentil dal as well, but I was out of red lentils at the time.

While I made this with nectarines, I'm sure that it would taste just as terrific with peaches instead of nectarines. I made this with white sugar, but feel free to use whatever sweetener you have and enjoy.

It's allergy friendly, naturally vegan and gluten free, and if you use a paleo approved sweetener such as honey, it's also paleo approved.

Homemade Nectarine Zucchini Chutney Recipe -- Gluten Free, Vegan

1 tablespoon oil
1 medium onion
2 cloves garlic
1 1/2 teaspoon fresh grated or dried ginger
1 zucchini
5 nectarines
2 cup water
1/2 cup sugar or other sweetener of choice
1/4 teaspoon cinnamon
1/4 teaspoon mustard seeds
3/4 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1-2 teaspoons potato starch, corn starch, or tapioca starch
Parsley or cilantro for garnishing (optional)

1. Chop up your onion, mince your garlic, and grate your ginger.

2. Saute in oil until starting to get a bit golden.

3. Chop up your peaches and zucchini into smallish chunks. Add to the pan and saute a few minutes more.

4. Add the water and bring to a simmer, cooking covered until the peaches and zucchini are soft.

5. Add the rest of the ingredients other than the starch. Simmer for 10 minutes.

6. Remove some of the liquid and mix with the starch so it doesn't clump up, then pour back into the pot. Cook until thick.

7. Serve over rice and/or with curry, or your favorite way to eat chutney.


Are you a fan of chutney? Does this look like a recipe you'd try? What would you make if you were hungry in the middle of the night?

1 comment:

  1. Interesting idea is to try it with some Asian pears. I live in Bangladesh so no nectarines


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