PIERRE AND MICHEL TROISGROS'S ZUCCHINI CHUTNEY

Pierre and Michel Troisgros's Zucchini Chutney image

Provided by Patricia Wells

Time 1h15m

Yield Four servings

Number Of Ingredients 8

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2 lemons
3 medium-size zucchini, peeled and cut into 1-inch cubes
2 medium-size onions, thinly sliced
1/2 cup dry white wine, such as Riesling
2 teaspoons sugar
24 whole black peppercorns, crushed
1 large, walnut-size nugget of fresh ginger, coarsely grated
Salt to taste

Steps:

Thoroughly peel the lemons, discarding all the peel and the white pith. Cut the lemons into thin slices and discard the seeds.
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.
Serve as an accompaniment to grilled meats, fish or roast poultry. The chutney is also good served cold.