Zucchini Curry Chutney
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 9 hrs 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 kg zucchini
- 1 kg onion (s)
- 1 handful salt
- 1 kg sugar
- 1 liter vinegar (herbal)
- 3 tablespoon mustard
- 3 tablespoon curry powder
- 0.5 tablespoon ½ cayenne pepper
- 4 tablespoon flour
- some stalks savory
- some herbs (curry herb)
- 2 chilli pepper (s), hot, as desired
Print Recipe
Pin Recipe Instructions
- Dice the pitted zucchini and onions and let them steep overnight with a handful of salt. Then pour off the juice, collect the juice.
- Then simmer the diced vegetables with sugar and herb vinegar for half an hour, stir regularly so that nothing burns.
- Mix the mustard, curry and cayenne pepper with 4-5 tablespoons of flour and stir in some of the juice until smooth. Add the mustard and flour mixture, the finely chopped herbs and, if you like, the diced, pitted chili peppers to the zucchini and onion vegetables. Let cook for another 10 minutes.
- Pour the finished chutney into sterile jars while it is still hot, screw it on and place it on a tea towel with the cap facing down to preserve it.
- Sufficient for about 12 jam jars.
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