Zucchini chutney

Ingredients for 1 servings:

• 3 kg zucchini
• 1 kg onion(s)
• 500 g bell pepper(s)
• 1 can of corn
• 3 cloves garlic
• 150 g cane sugar
• 500 ml tomato(s), strained
• 500 ml ketchup
• 100 ml vinegar
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 sprig(s) of oregano
• 1 tbsp coriander seeds
• 1 tbsp paprika powder
• some salt and pepper
• some olive oil
• some Worcestershire sauce
• some Tabasco

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Perfect for a quick meal

Dice the zucchini, onions, and bell peppers, drain the corn, and finely chop the garlic. Heat the fresh herbs and coriander seeds in a little olive oil until fragrant, add the diced onions and chopped garlic, and sauté until translucent. Then add the sugar and stir until melted. Reduce the heat slightly and deglaze with the vinegar. Once the liquid has reduced slightly, add the remaining vegetables. Simmer until the vegetables are tender. Then pour in the tomato sauce and ketchup. Season to taste with the spices listed. You can be creative and add or omit some. Pour into jars while still hot, seal immediately, and turn upside down for 5 minutes. It will keep for about six months or longer. For us, the last jar lasts until spring at the most. This quantity makes 10-12 large jars. The chutney can be served as a sauce with meat, vegetables, fish, etc. It’s great for grilling and makes a perfect instant meal when you don’t have the time or inclination to cook. Cook some noodles and mix them with the chutney, for example.