Zucchini – Chutney Sweet – Sour
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg zucchini
- 2 vegetable onion (s)
- 100 ml vinegar, (balsamico bianco)
- 2 teaspoons curry
- 1 teaspoon paprika powder
- 1 teaspoon spice mix, (Garam Masala)
- 1 teaspoon mustard, (Dijon)
- 1 pinch ginger, grated fresh
- 1 teaspoon salt
- 1 tablespoon preserving sugar
Print Recipe
Pin Recipe Instructions
- Peel the zucchini and cut into cubes, finely chop the onions and put both in a saucepan. Add all ingredients (except for the preserving sugar), mix well and let simmer for approx. 50 minutes in a closed saucepan. Possibly extend the cooking time. The zucchini should still have a bit of bite. Add the preserving sugar in the last 5 minutes and bring to the boil again.
- Pour the mixture into prepared glasses, close, turn upside down briefly and let cool down after turning.
- The amount makes approx. 4-5 glasses (250 ml).
- Tastes delicious with pan-fried meats, grilled meat and fondue. Also suitable for seasoning sweet and sour poultry dishes, etc.
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