John Myers
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Zucchini Chutney
The perfect zucchini chutney recipe with a picture and simple step-by-step instructions.
Ingredients 1
- 1 kg Fresh onion
- Salt about 2 handfuls
- 600 g Sugar
- 750 ml Wine vinegar
- 4 tablespoon Mustard
Ingredients 2
- 3 tablespoon Curry
- 3 tablespoon Rose paprika powder
- 1,5 tablespoon Cayenne pepper
Ingredient 3
- 4 tablespoon Flour
- Dice zucchini and onions, mix salt with 2 hands and let stand overnight
- The next day, squeeze out, place in a large saucepan, mix with ingredient 1 and cook for 15 minutes
- Add Ingredients 2 and cook for another 10 minutes.
- Mix the flour with water (you can remove part of the water from the steeping) and set the mass.
- Fill jars with screw-on lids while still hot, wear out and stand on the lids to cool
- Note 6: my photo didn’t just want a picture of the finished glasses
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