- 1000 g zucchini
- 80 g salt
- 2 onions
- 550 g sugar
- 525 g white vinegar
- 1 teaspoons ground turmeric
- 1/2 teaspoons curry powder
- 1 teaspoons mustard powder
- 3 tablespoons plain flour
- Cut Zuchinni into 3 x 3cm pieces and onion into 1/4s.
Grate in thermomix for 6 seconds speed 5 - extend or reduce time depending on your preference.Place into a bowl Sprinkle with 65g of salt ,let it stand for 2 hours. Drain off the liquid and discard - leaving the zucchini and onion remaining. Add to thermomix bowl with the remaining ingredients.
Set for 10 minutes , 100 degrees speed 1 reverse with MC on.
Add flour and water into a paste and add to the thermomix bowl to thicken mixture, add more if you would like it thicker.
Set for 5 minutes , 100 degrees speed 1 reverse with MC on.
Have jars steralised and ready to go, scoop out the zuchinni and onions and pop into jars.Makes around 3 jars dependent on size. Store in the fridge or you can also process using the fowlers vacola method for a longer shelf life ( skip 2nd cook if you are going to process further)
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