Summary

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

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Instructions

1. 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.
2. Mix the flour with cold water, then add the spices, add everything to the zucchini and cook for 10 minutes.
3. Then fill into glasses, turn them upside down until they have cooled down. This way the chutney will keep for a long time.