John Myers
Ingredients for 5 servings:
- 600 g zucchini
- 150 g onion(s)
- 2 garlic cloves
- 1 chili
- 250 g vinegar (white balsamic vinegar or white wine vinegar)
- 300 g sugar
- 1 tsp, heaped curry
- ½ tsp cardamom
- Ginger
- Salt
- pepper
- some flour, to bind
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
for 4 – 5 large glasses
Dice the zucchini and onions. Briefly sauté the onions in a saucepan until translucent and caramelize with a little sugar. Add the zucchini and ginger and toss with vinegar. Add the sugar and sauté everything together until the zucchini is cooked but still firm to the bite. Just before the end, add the remaining spices. If the consistency is still too runny, thicken with a little flour. While still hot, pour into hot, rinsed twist-off jars, screw on the lid, and cover with a cloth to create a vacuum seal.
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