Dice the zucchini and onions, season with salt, put together in a saucepan and pull. Drain the resulting liquid and make the vegetables with sugar, vinegar and mustard 30 min.
Then add the spices, mix in the flour and fill hot into screw jars.
This chutney goes well with a roast as well as with grilled food or a snack plate.
Tip: Always use aromatic spices to refine your dishes!
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