Chrissi's Zucchini Ketchup

Ingredients for 1 servings:

• 750 g zucchini
• 1 onion(s)
• 100 g sugar
• 2 stalks of lemongrass
• 3 tbsp oil
• 50 g fresh ginger
• 100 ml vinegar (white wine vinegar)
• 1 tsp sea salt
• 2 tsp curry powder, hot
• e.g. chili flakes, freshly ground
• 2 sprigs of basil (actually Thai basil!)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For 4 – 5 bottles of 180 ml each

Peel the onion and finely dice it along with the zucchini. Cut the lemongrass into pieces about 5 cm in size. Peel and finely chop the ginger. Fry the zucchini and diced onion in hot oil until translucent. Then add the sugar, lemongrass, ginger, vinegar, salt, and curry powder, cover the pot, and simmer until the vegetables are soft. Meanwhile, pluck the basil from the stems, wash it, pat it dry, and finely chop it. Once the vegetables are tender, remove the lemongrass and puree the mixture with a hand blender or in a blender, gradually adding about 100 ml of hot water to give the mixture a finer consistency. Then mix in the freshly chopped basil and freshly ground chili flakes, stir well, and let the puree bubble again briefly. Finally, pour the ketchup into hot, rinsed bottles (preferably from barbecue sauces or similar) and seal them immediately. The zucchini ketchup goes perfectly with grilled food, especially fish and poultry, but also goes very well with rice dishes. Shelf life is approximately 2-3 months.