Zucchini curry chutney

Ingredients for 1 servings:

• 3 kg zucchini
• 1 kg onion(s)
• 1 handful of salt
• 1 kg sugar
• 1 liter vinegar (herbal)
• 3 tbsp mustard
• 3 tbsp curry powder
• ½ tbsp cayenne pepper
• 4 tbsp flour
• a few stalks of savory
• some herbs (curry leaves)
• 2 chili peppers, hot, as desired

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 25 minutes

spicy with chili peppers as desired

Dice the deseeded zucchini and onions and let them marinate overnight with a handful of salt. Then strain and reserving the juice. Simmer the diced vegetables with sugar and herb vinegar for half an hour, stirring regularly to prevent burning. Mix the mustard, curry powder, and cayenne pepper with 4-5 tablespoons of flour and stir in some of the reserved juice until smooth and lump-free. Add the mustard and flour mixture, the finely chopped herbs, and, if desired, the finely diced, deseeded chili peppers to the zucchini and onion mixture. Let it simmer for another 10 minutes. While the chutney is still hot, pour it into sterile jars, screw on the lids, and place it on a tea towel with the lids facing down to preserve. This makes enough for about 12 jam jars.