Sweet and sour zucchini

Ingredients for 1 servings:

• ½ kg onion(s), red
• some salt
• 1 ½ kg zucchini
• ½ kg sugar
• ½ liter of vinegar
• 1 ½ tbsp mustard, medium or hot
• 1 ½ tbsp curry powder
• 1 ½ tbsp paprika powder
• 1 tbsp, leveled cayenne pepper
• 2 tbsp, leveled flour (spelt or wheat flour)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 14 hours 10 minutes

is cooked with vinegar/sugar and has a long shelf life, ideal for grilled food

Finely dice the onions, season with salt, and let stand for about 8 hours or overnight. Drain the water. Finely dice the zucchini. Simmer gently with the onions, sugar, vinegar, and mustard for about 75 to 90 minutes. Stir occasionally to prevent burning. Mix the curry powder, paprika, cayenne pepper, and flour with about 5 tablespoons of the cooking liquid until a lump-free paste forms. Stir this into the zucchini and onion mixture. Simmer for another 10 minutes. Stir constantly, or the mixture will burn quickly. Pour into screw-top jars and turn upside down for at least 10 minutes. Goes perfectly with grilled food. Can also be eaten as a dip with nachos, pita bread, and the like. For those who don’t like chunks, the chutney can be pureed before serving. Tip: Add it to cooked rice for a complete vegetarian meal.