Zucchini chutney

Ingredients for 1 servings:

• 3 kg zucchini
• salt and pepper
• 1 kg onion(s)
• 1 kg sugar
• ¾ liter herbal vinegar
• 3 tbsp paprika powder
• 3 tbsp curry powder
• 2 tbsp white pepper
• 6 tbsp flour
• ¼ liter herbal vinegar
• 3 tbsp mustard

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 40 minutes

Clean and dice the zucchini, season with salt and pepper, and cover and refrigerate overnight. Drain any excess water. Peel and roughly dice the onions, bring to a boil with the zucchini, sugar, and 750 ml of herb vinegar. Simmer for two hours, then puree. Add the paprika, curry powder, and pepper. Mix the flour with 250 ml of vinegar and the mustard, then stir into the zucchini puree. Bring back to a boil and pour into prepared jars while still hot. If the jars are tightly sealed, the chutney will keep for about a year. Refrigerate after opening.