This delicious condiment contains plenty of veggies and is low on sugar compared with most chutneys, relying instead on the natural sweetness of the corn. Perfect to make at the height of summer when zucchini, capsicum and corn are at their best and readily available. It’s particularly good as a spread on toast and sandwiches, along with avocado, roast meats or cheese. A jar of this never lasts long in the AA office fridge, especially when we are testing new bread recipes. Mmm!
Makes 4 Cups
+ gluten free
+ vegetarian
+ vegan
Ingredients
Olive oil
Zucchini, quartered
Red capsicum, quartered and seeds removed
Fresh or Frozen corn kernels, defrosted if frozen
Wholegrain mustard
Raw sugar
Apple cider vinegar
Dijon mustard
Curry powder
Fine salt
Ground turmeric
Method
This recipe can be found on page 239 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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