Zucchini – Banana – Chutney
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg zucchini, yellow and green mixed
- 750 g banana (s)
- 7 onion (s)
- 250 g fi (s)
- 2 tablespoon mustard seeds
- 2 tablespoon salt
- some caraway, black
- 1 teaspoon turmeric
- 250 grams sugar
- 250 ml vinegar, lighter
- some allspice
- some curry powder
Print Recipe
Pin Recipe Instructions
- Wash or peel the zucchini, bananas, onions and figs. Then cut into small pieces and place in a neatly large saucepan. Add the remaining ingredients to the vinegar and stir. Then also add to the pot. Now simmer, stirring constantly, until the consistency is similar to that of jam.
- Then pour this mixture into glasses that have been rinsed with hot water. Then screw it on and turn it upside down for five minutes.
- It is best to let it rest for a few weeks until it is eaten, then it pulls through - of course it tastes the same.
- Note: My oldest chutneys have been keeping for six years.
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