Zucchini – Carrot Chutney
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,500 zucchini
- 500 g carrot (s)
- 300 g veetable onion (s)
- 1 green pepper (s)
- 4 garlic clove (s)
- 1 teaspoon salt
- 250 ml vinegar, (white wine vinegar)
- 250 grams sugar
- 1 tablespoon mustard seeds, crushed
- 2 teaspoons curry powder
- 3 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Wash the vegetables, clean the carrots, onions and peppers with garlic and cut into small pieces.
- Mix the zucchini with 1 teaspoon salt, let stand for 15 minutes. Pouring off.
- Sauté the vegetables in a large saucepan, add the zucchini, cook with the spices for 1 hour over medium heat. At the end stir in 3 tablespoons of lemon juice.
- Fill the prepared glasses to the brim while still hot, close immediately, turn upside down for a while.
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