Summary

Ingredients

• 750 g zucchini, rouhly rated
• 150 g onion (s), chopped
• 2 small chilli pepper (s), dried
• 3 tablespoon salt
• 800 g tomato (s), peeled and diced
• 12 tablespoon cane sugar
• 24 tablespoon vinegar (wine vinegar)
• 3 clove (s) garlic, crushed
• 3 teaspoons mustard seeds
• 1 teaspoon black pepper (heaped )
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot
• 1 teaspoon nutmeg
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 point tomato puree
• 1 small Can / s tomato paste

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Instructions

1. Mix the zucchini, onions and chilli with the salt and leave to stand overnight, covered. Press into a sieve and drain well.
2. Mix with the remaining ingredients (except for the tomato puree and tomato paste), cook for 30 minutes and puree. Finally stir in the tomato puree and tomato paste and briefly bring to the boil again. Fill hot jars with screw-on lids and reduce if necessary.
3. Goes well with fondue, grilled meats and tortilla chips.