How to cook zucchini ketchup for the winter so that you lick your fingers. 8 delicious recipes with step-by-step cooking.

zucchini ketchup

Recipes for zucchini ketchup are easy to make, do not require a large number of ingredients, but guarantee an amazing taste and aroma!

With tomato paste

A simple, finger-licking recipe that is as close as possible to the original ketchup made from tomatoes. However, due to the addition of spices and seasonings, the taste of ketchup is quite non-standard.

Ingredients:

  • Young zucchini – 1.5 kg;
  • Onion – ½ kg;
  • Tomato paste without starch – ½ kg;
  • Sugar – 300 kg;
  • Extra salt – 2 tbsp. l;
  • Ground pepper – ½ tsp;
  • Paprika ground – ½ tsp;
  • Coriander – 1 tsp. l;
  • Garlic – 4-5 medium cloves;
  • Clove – 3 pcs.;
  • Favorite fresh greens are optional.

How to cook it yourself:

  1. Wash the zucchini, remove skins and ends;
  2. Grate the zucchini;
  3. Peel and chop the onion, add zucchini and sugar to it, let it brew in a saucepan for about half an hour;
  4. Place the mixture on low heat, bring to a boil, cook for 30 minutes;
  5. Add tomato paste and spices, stir and cook for another 20-25 minutes;
  6. Cool the ketchup slightly, and then grind it in a blender to a puree;
  7. Add chopped garlic, coriander and herbs to ketchup and bring to a boil over heat again;
  8. Divide the sauce into jars, order, cool and store in the cellar or refrigerator for the winter.

You can eat pasta with this sauce and even use it as a pizza base.

With tomatoes

zucchini ketchup with tomatoes

This ketchup with zucchini and tomatoes is a great way to diversify the usual second and first courses due to its rich spicy and piquant taste. You can store the sauce all winter, so you don’t have to buy ready-made tomato ketchup in winter either.

Ingredients:

  • Zucchini – 1 kg.;
  • Red or pink tomatoes – 0.8 kg;
  • Carrots – 200 g;
  • Onions – 2 medium heads;
  • Garlic – 5-6 cloves;
  • Olive oil – 150 ml;
  • Sol – 3 h. l.;
  • Sugar – 5 h. l.;
  • Table vinegar – 1 tsp;
  • Peppercorns: allspice and black – 2-3 peas each;
  • Bay leaf 1 pc.;
  • Cloves – 3–4 pcs;
  • Ground cinnamon – ½ tsp;
  • Curry – ½ h. l.;
  • Dry mustard powder – 1 tsp;
  • Ground hot pepper – ½ tsp.

How to cook:

  1. Wash and peel vegetable ingredients. Chop the zucchini with onions and tomatoes, grate the carrots;
  2. Grind the garlic using a press;
  3. Mix in vegetables in a saucepan, add salt and fry in oil for about 15 minutes;
  4. Mix all the spices, tighten them in a piece of gauze in the form of a bag;
  5. Add zucchini, spice bag and garlic to pan;
  6. Cook the mixture for about 40 minutes, remove the spices;
  7. Puree the vegetables in a blender or pass through a sieve;
  8. Put sugar, bite, dry seasonings into ketchup. Return to heat for another 5-7 minutes;
  9. Place into prepared jars and roll up.

This zucchini ketchup can be safely served as a sauce for French fries.

With apples

Perhaps one of the most non-standard, but no less successful combinations. Ketchup with zucchini and apples for the winter has a delicate sweetish taste, as well as a slight sourness from green apples, which is perfect for chicken, meat and side dishes.

Composition:

  • Zucchini – 1 kg.;
  • Green apples (Granny Smith or Simirenko) – 1 kg;
  • Red tomatoes – 2 kg;
  • Bell pepper – 2 kg;
  • Onion – 1 kg;
  • Dill, parsley – 100 gr.;
  • Unscented sunflower oil – 300 ml;
  • Granulated sugar – 150 gr;
  • Apple cider vinegar – 20 ml;
  • Garlic – 1 head;
  • Table salt – 20 gr.;
  • Ground cinnamon, nutmeg, bay leaf – optional.

Cooking steps:

  1. Peel the tomatoes, cook them for about half an hour on the stove, then puree;
  2. Remove the seeds from the pepper, peel the onion, chop everything and fry in oil;
  3. Grate the zucchini with apples, remove the bones, and fry too;
  4. Add vegetables to tomatoes, sprinkle with herbs and garlic, cook over low heat for about half an hour;
  5. Grind the vegetables with a blender, put the dry spices in a gauze bag and put in ketchup;
  6. Add vinegar, salt and pepper;
  7. Cook the ketchup for about 20 minutes, then remove the bag of condiments and pour into jars.

This recipe can be called “light” with zucchini and serve it with country-style potatoes.

With carrots and onions

zucchini ketchup with carrots and onions

Another option for homemade zucchini ketchup, suitable for main dishes for dinner or lunch. It doesn’t really matter whether you use fresh tomatoes or ready-made pasta, since the main highlight of the dish is the combination of carrots and zucchini.

Ingredients:

  • Zucchini – 1 kg.;
  • Tomatoes or ready-made paste – 800 g;
  • Carrots – 2 pcs.;
  • Onion – 1 pc.;
  • Garlic – a whole head;
  • Olive oil – 150 ml;
  • Table vinegar – 1 tsp;
  • Sol – 3 h. l.;
  • Sugar – 2.5 tbsp. l;
  • Pepper, dried mustard, cloves – to taste.

How to do:

  1. Wash and peel the zucchini, remove excess, cut into circles. Cut tomatoes and onions into half rings;
  2. Grate the carrots, press the garlic with a press;
  3. Heat oil in a saucepan, fry tomatoes with onions and carrots for about 15 minutes;
  4. Place a gauze wad with spices and the zucchini themselves in a pan and simmer for half an hour;
  5. Take out the spices and grind the vegetables until pureed;
  6. Add dry spices and vinegar, cook for another 5-7 minutes.

With garlic and herbs

zucchini ketchup with garlic and herbs

Another successful recipe for ketchup for the winter made from spices and zucchini, which differs from others in its rich spicy garlic taste and aromatic bouquet of herbs added to it. Can be prepared for consumption immediately or as a preparation for the winter.

Composition:

  • Zucchini – 1 kg;
  • Tomatoes of any variety – 0.75 kg;
  • Onions – 200 g;
  • Garlic – 6 cloves;
  • 9% table vinegar – 20 ml;
  • Favorite fresh herbs – 100 g;
  • Potato or corn starch – 20 g;
  • Salt, water and spices – as desired and necessary.

Cooking method:

  1. Wash, dry and peel vegetables;
  2. Cut the zucchini into cubes;
  3. Pour one part of the zucchini with water, add salt and cook for 20 minutes;
  4. Peel the tomato, cut into cubes, add to the raw part of the zucchini;
  5. Grind the onion in a blender or meat grinder, add to the tomatoes and zucchini;
  6. Add salt, leave for 30 minutes, and then put on fire for 20 minutes;
  7. Strain the mixture through a sieve, mix with boiled zucchini;
  8. Chop the herbs and garlic into it, mix thoroughly, add salt;
  9. Bring to a boil, add starch dissolved in water, and then vinegar.

The best thing will be if you open such a jar in winter and use it as a sauce for salted lard.

C Chile

chilli

This recipe for zucchini ketchup will delight all lovers of spice in any form. By adding your favorite seasonings with a hot chili sauce to standard zucchini ketchup, you get the perfect fiery dressing for meat, vegetables and pasta.

Composition:

  • Young zucchini – 2 kg;
  • Pure water – 1300 ml;
  • Granulated sugar – 200 gr;
  • Chili pepper sauce – 300 g;
  • Bay leaf – 6 pcs;
  • Ground pepper – 1 tbsp;
  • Khmeli-suneli, dried basil or other spice – 1 tbsp;
  • Salt – 2 tablespoons;
  • Apple cider vinegar – 1 cup.

Cooking process:

  1. Wash and peel the zucchini, remove the seeds from the core;
  2. Cut the zucchini into small cubes;
  3. Sterilize ketchup jars for the winter;
  4. Mix sugar, chili, vinegar, pepper, bay leaf and salt in a saucepan, add water. Bring to a boil over high heat, then reduce and simmer for about 3 minutes;
  5. Place the zucchini pieces into prepared jars and pour the resulting sauce over them;
  6. Roll up and cool jars of hot ketchup.

Korean recipe (with Korean seasoning)

If you or your family members are lovers of Asian cuisine, we highly recommend trying to make Korean-style zucchini ketchup with the addition of appropriate seasonings. This Korean sauce is quite simple to prepare, the taste is excellent, and the spiciness can be adjusted by the amount of seasoning added.

Ingredients:

  • Zucchini – 3 kg.
  • Garlic – 2-3 cloves.
  • Tomato paste – 500 gr.
  • Vinegar 9% – 100 ml.
  • Sunflower oil – 200 ml.
  • Sugar – 150 gr.
  • Salt – 15 gr.
  • Seasoning for Korean carrots – 1 package.

Step by step recipe:

  1. Wash the zucchini, peel and discard the seeds;
  2. Grate long shavings on a Korean carrot grater;
  3. Crush the peeled garlic with a press;
  4. Toss zucchini with pasta, garlic and spices;
  5. Let it simmer for half an hour and then pour it into jars.

With plums

zucchini and plums

I would like to complete the selection of recipes with incredibly tasty zucchini ketchup with the addition of juicy plums. By type of sauce tkemali this ketchup has a sweet, sour and slightly spicy taste, which is universal to any vegetable salads, stews, meat or even fish.

Ketchup composition:

  • Zucchini – 300 g;
  • Blue plums – 1 kg;
  • Tomato – 1.8 kg;
  • Sugar – 50 g;
  • Fine salt – 20 g;
  • Suneli hops – 1 tbsp;
  • Paprika, pepper – to taste.

How to cook:

  1. Prepare vegetables, wash, peel and cut;
  2. Remove the pits from the plums;
  3. Mix plum, tomato and zucchini and let simmer for half an hour;
  4. Press the mixture through a sieve;
  5. Add sugar, salt, seasonings to the puree, return to heat for another 10 minutes.

This version of ketchup goes well with meat, poultry and even baked pork.

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