Summary

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

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Instructions

1. 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.
2. Pour the mixture into prepared glasses, close, turn upside down briefly and let cool down after turning.
3. The amount makes approx. 4-5 glasses (250 ml).
4. Tastes delicious with pan-fried meats, grilled meat and fondue. Also suitable for seasoning sweet and sour poultry dishes, etc.