Pierre and Michel Troisgros’s Zucchini Chutney
Updated Oct. 1, 2020
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2lemons
- 3medium-size zucchini, peeled and cut into 1-inch cubes
- 2medium-size onions, thinly sliced
- ½cup dry white wine, such as Riesling
- 2teaspoons sugar
- 24whole black peppercorns, crushed
- 1large, walnut-size nugget of fresh ginger, coarsely grated
- Salt to taste
Nutritional analysis per serving (4 servings)
105 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 3 grams protein; 678 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Thoroughly peel the lemons, discarding all the peel and the white pith. Cut the lemons into thin slices and discard the seeds.
- Step 2
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.
- Step 3
Serve as an accompaniment to grilled meats, fish or roast poultry. The chutney is also good served cold.
Private Notes
Comments
It has a great lemony/pepper taste but I think the zucchini texture is not great. Maybe there are too many zucchinis in relation to onions? It would be good with fish or maybe chicken but as a chutney I think the texture is not quite right.
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