Индонезийка и славянская еда ч.2 😄

Ingredients

• 2 kg Zucchini (washed, ends trimmed, grated coarse)
• 2 Carrot (peeled and grated)
• 1 Onion (medium, finely chopped)
• 500 g Tomato (peeled, seeded, finely chopped)
• 200 ml Sunflower Oil (neutral‑flavored, for sautéing)
• 2 tbsp Sugar (balances acidity)
• 2 tsp Salt (adjust to taste)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Dill (chopped)
• 2 cloves Garlic (minced)

Instructions

1. Prepare Vegetables

   Wash the zucchini, trim the ends, and grate it using the coarse side of a box grater. Peel and grate the carrots, finely chop the onion, peel and seed the tomatoes, then chop them. Mince the garlic and set all prepared vegetables aside.

   Time: PT10M

2. Sauté Aromatics

   Heat the sunflower oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until translucent, about 3–4 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Cook Vegetables

   Add the grated zucchini, carrots, and chopped tomatoes to the pot. Stir well, then add sugar, salt, and black pepper. Reduce heat to low, cover partially, and let the mixture simmer, stirring occasionally, for 30–35 minutes until most of the liquid evaporates and the jam thickens.

   Time: PT35M

   Temperature: Low heat

4. Finish with Herbs

   When the jam reaches a thick, spreadable consistency, stir in the chopped fresh dill. Taste and adjust salt or pepper if needed. Remove from heat.

   Time: PT5M

5. Jar and Store

   Transfer the hot jam into sterilized glass jars, leaving 1 cm headspace. Seal tightly and let cool to room temperature. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

4 g

Fiber

3 g