Zucchini Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 kg zucchini
- 1 kg onion (s)
- 0.75 liter ¾ vinegar (wine vinegar)
- 500 g suar
- 3 tablespoon mustard
- 4 tablespoon flour
- 3 tablespoon curry powder
- 3 tablespoon paprika powder, noble sweet
- 3 tablespoon paprika powder, hot
- 1 tablespoon cayenne pepper
Print Recipe
Pin Recipe Instructions
- Core the zucchini and cut into thick pieces. Cut the onions into thick slices. Salt both and let it steep. After 3-4 hours, squeeze out over a sieve. Simmer with vinegar, sugar and mustard for 45 minutes.
- Mix the flour with cold water, then add the spices, add everything to the zucchini and cook for 10 minutes.
- Then fill into glasses, turn them upside down until they have cooled down. This way the chutney will keep for a long time.
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