Paprika – Zucchini – Currant – Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g pepper (s), orane or yellow, weihed and prepared
- 200 g zucchini, weihed and prepared
- 200 g currants, red, weihed prepared
- 100 ml vinegar (red wine vinegar)
- 100 ml vinegar (raspberry vinegar)
- 150 ml orange juice
- 250 g preservin suar 2: 1
- Salt and pepper, freshly ground
- Paprika powder, noble sweet
- 0.5 teaspoon ½ mustard seeds
Print Recipe
Pin Recipe Instructions
- Halve the peppers, remove the stems, core them, remove the white partitions, wash and drain; then cut finely. Wash the zucchini, drain, cut off the ends and cut finely as well. Goes well with a vegetable slicer. Wash the currants, drain them and remove them from the panicles. Weigh each 200 g after cleaning.
- Put everything in a saucepan. Add the vinegar, orange juice, mustard seeds and preserving sugar and bring everything to the boil while stirring. Let it cook for 5 minutes, stirring occasionally. Season the chutney with salt, pepper and paprika and puree about 1/4 of it. Bring to the boil again while stirring and then immediately fill the prepared glasses to the brim, close with twist-off lids and leave on the lid for about 5 minutes.
- If you prefer a stronger vinegar taste, only use red wine vinegar.
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