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Zucchini mustard: Mildly spicy, beautifully yellow and ideal with meat

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Zucchini mustard: Mildly spicy, beautifully yellow and ideal with meat recept

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  • Easy to prepare
  • 30 portions
  • 95 minutes
Jan, 17. 12. 2025

Homemade zucchini mustard is a great way to use up the harvest and have a versatile dip and cold sauce in the pantry. The base is grated zucchini with onion, vinegar and sugar for a sweet-and-sour balance, turmeric for color, and mustardy tones are supported by both the seeds and the full-fat mustard. The result goes well with grilled meat, cold cuts, cheeses, and in sandwiches.

For 30 portions

Ingredients

Preparation procedure

  • Preparing the zucchini Peel mature zucchini, scoop out the seeds and coarsely grate. Sprinkle with a teaspoon of salt, mix and let sweat for 15–20 minutes. Gently squeeze out the excess juice.
  • Base in the pan Heat the oil in a wide pot, add the onion and slowly sauté until translucent. Stir in the zucchini and garlic and simmer for 8–10 minutes, until some of the liquid has evaporated.
  • Seasoning and reduction Add the sugar, vinegar, full-fat mustard, mustard seed, turmeric, pepper and any chili. Cook uncovered for 20–25 minutes at a gentle simmer, stirring occasionally. The mixture should thicken to a ketchup-like consistency.
  • Blending and finishing Blend until smooth with an immersion blender, or leave a coarser texture if desired. Taste and adjust the sweetness or acidity with a small amount of sugar or vinegar. If the mixture is thin, evaporate it a little longer.
  • Filling and sterilization Pour the hot mustard into clean warmed jars up to the rim, wipe the necks and close immediately. Sterilize in a water bath at 80 °C for 15–20 minutes. Let cool completely and store in a cool, dark place. After opening, keep refrigerated and consume within 3–4 weeks.

Total preparation time 1 hour 35–45 minutes

Yield 6–8 jars of 200 ml each

Tips and variations

  • For a milder profile, reduce the mustard seed and add a tablespoon of honey at the end.

  • A more pronounced “mustardiness” is achieved by adding a teaspoon of Dijon mustard.

  • For sandwiches, a great combination is with dill or chopped pickles.

  • The color holds thanks to turmeric, which also gives a slightly earthy aroma.

Serving

Serve with hot dogs, sausages, cold cuts, cold platters, burgers, and as a base for homemade potato salad. It’s also excellent in baked baguettes with ham and cheese.

Conclusion

Zucchini mustard is a versatile seasoning made from seasonal ingredients that you can make in one pot without unnecessary chemicals. A few basic steps, a proper reduction and sterilization ensure flavor and long shelf life. Keep a few jars on hand; in the fridge it disappears faster than you might expect.

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