Pedestrianly sweet, zucchini noodles are imbued with vinegar permeated, cranberry chutney and chik’n.
Zucchini Noodles with Chutney and Chik’n
3 medium zucchini spiralized or mandolined or vegetable peeled into thin noodles
1 c water
3/4 c sugar
Small onion chopped
Apple peeled and chopped
1 orange zested, juiced, pulp chopped
4 c cranberries 1-12 oz package fresh or frozen
1/2 c cider vinegar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon himalayan pink sea salt
1/4 teaspoon cayenne
In a medium sauce pan bring sugar and water to a boil. Add everything else and simmer 10 minutes, stirring gently. Cool slightly, taste and adjust seasoning.
Mound zucchini in centre of plate and add chik’n. Top with warm chutney and enjoy!!
Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse