Summary

Ingredients

• 3 kg zucchini
• 1 kg onion (s)
• 1 handful salt
• 500 g suar, brown
• 2 tubes / n tomato paste
• 1 liter vinegar, (herb vinegar)
• 3 tablespoon paprika powder, hot pink
• 2 tablespoon curry powder
• 2 tablespoon cayenne pepper
• 3 tablespoon mustard, hotter

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Instructions

1. Peel and grate the zucchini. Dice the onions and mix both together with the salt in a large bowl. Cover and leave in a cool place for 24 hours. The next day, put the mixture in a sieve, drain and squeeze out a little.
2. Mix the zucchini and onion mixture with all the other ingredients in a large saucepan and simmer for 1 hour. Stir the mixture more often and don`t let it out of your sight, as it can burn very quickly.
3. Now carefully puree the whole thing with the hand blender until there are no more pieces. Bring to the boil again and fill hot twist-off glasses (approx. 350 ml). Immediately screw on the lid and let stand upside down for 15 minutes.
4. The zucchini ketchup is suitable as a quick pasta sauce, with French fries or as a pizza topping.