Hot zucchini ketchup

Ingredients for 1 servings:

• 3 kg zucchini
• 1 kg onion(s)
• 1 handful of salt
• 500 g brown sugar
• 2 tubes of tomato paste
• 1 liter vinegar (herb vinegar)
• 3 tbsp paprika powder, rose hot
• 2 tbsp curry powder
• 2 tbsp cayenne pepper
• 3 tbsp mustard, hot

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 45 minutes

Peel and grate the zucchini. Dice the onions and mix them together with the salt in a large bowl. Cover and let stand in a cool place for 24 hours. The next day, pour the mixture into a sieve, drain, and squeeze out some of the excess liquid. Combine the zucchini and onion mixture in a large pot with all the remaining ingredients and simmer for 1 hour. Stir frequently and keep an eye on the mixture, as it can burn very quickly. Then thoroughly puree the mixture with a hand blender until no lumps remain. Bring back to a boil and pour into hot twist-off jars (approx. 350 ml). Immediately screw on the lid and let stand upside down for 15 minutes. The zucchini ketchup is perfect as a quick pasta sauce, with fries, or as a pizza topping.