For the zucchini chutney, wash and dice the zucchini and let it sit overnight with salt. Mix vinegar, granulated sugar, mustard flour, paprika powder, curry, bell pepper and bring to a boil.
Strain the zucchini, chop the onion and green bell pepper. Add everything to the vinegar broth and cook for about 15 to 20 minutes.
Stir 3-4 tablespoons of flour with water and add to the broth, boil again. Pour hot into jars and seal well.
Related Recipes:
Tomato ChutneyBlanch (scald) the tomatoes, rinse and remove the skin. Cut the fruit in half, remove the stem and cut the...
Grilled Pork with Peach Chutney – Schweinekoteletts Mit Nektarinen-ChutneySear the chops for 10-12 min. in the hot grill pan or possibly on the broiler (not too long, so that the meat...
Sweet Mustard with Cinnamon and HoneyThe be-all and end-all of any mustard preparation is the correct grinding of the grains into mustard flour. If...
Apple ChutneyVirtually any variety of apple can be used to make a good apple chutney. Choose firm, ripe apples and do not...
Veal Curry with Apples and Apple ChutneyHeat oil and butter. Steam the onion and apples for a few minutes. Dust the meat pieces with 2 tablespoons of...
Arugula Salad with Plum ChutneyFor the arugula salad with plum chutney, first wash the plums, pit them and cut them into small pieces. Peel...
Antipasti of Mushrooms and ZucchiniClean, rinse and dry the mushrooms and vegetables. Cut oyster mushrooms into small pieces. Cut zucchini into...
Chutney Chicken Legs with Onions From the SteamerFor the chutney chicken legs with onions, wash chicken legs, pat dry, salt, pepper and place in a mold greased...
Mango Chutney with ChiliFor the mango chutney with chili, first peel the mango, cut the flesh from the core and then dice it about...
Quince Grapefruit ChutneyFor the quince-grapefruit chutney, first rub the quinces with a kitchen towel so that the fluff comes off the...