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Zucchini ketchup

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Ingredients for 1 servings:

  • 2 kg zucchini
  • ½ kg onion(s)
  • 1 handful of salt
  • 250 g sugar
  • 1 tbsp paprika powder, sweet
  • 1 tbsp paprika powder, hot
  • 1 tbsp pepper
  • 200 ml wine vinegar
  • 400 g tomato paste
  • 1 tsp, heaped curry powder, optional

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Peel the zucchini and onions, coarsely grate them, mix with the salt, and let them steep overnight. The next day, add the sugar, leave the juice in the pot, and simmer for 20 minutes. Then add both types of paprika, pepper, vinegar, tomato paste, and—if desired—curry, and simmer for another 10 minutes. Now reduce the heat to low and keep it there. The mixture will burn quickly. Puree and pour the ketchup into hot, rinsed, wide-mouthed bottles or jars. This recipe yields approximately 1.8 liters of ketchup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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