Fish kebabs with pumpkin and zucchini chutney

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
Summer: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

These tangy, grilled mixed-fish kebabs are nicely complemented by a fresh-flavoured chutney, which is best made a day ahead to allow the flavours to mature. If there is a little chutney to spare, try serving it with cheese or cold meats.


Pumpkin and Zucchini Chutney

  • 250 g (8 oz) firm-fleshed pumpkin, finely chopped
  • 250 g (


  1. To make the pumpkin and zucchini chutney place the pumpkin in a pan with the zucchini, onion, sugar, vinegar, tomato paste and 100 ml ( fl oz) water. Bring to the boil, stirring to d