Nectarine-zucchini chutney

Ingredients for 1 servings:

• 750 g nectarine(s)
• 250 g zucchini, yellow
• 150 g shallot(s)
• 60 g ginger
• 1 chili pepper(s), red
• 100 g brown sugar
• 1 tbsp salt
• 3 tsp, heaped mustard seeds
• 140 ml white wine vinegar
• 1 cinnamon stick(s)
• 80 ml water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

for grilling, 4 glasses of 370 ml each

Roughly dice the nectarines and very finely dice the zucchini. Peel the ginger and dice as finely as possible. Finely chop the chili pepper, including the seeds. Peel the shallots and finely slice them. Place all ingredients in a saucepan, bring to a boil, and simmer for 20 minutes. Boil 4 twist-off jars (370 ml each) and fill with the hot chutney, then let the jars stand upside down for 5 minutes. The chutney goes well with mozzarella and grilled chicken or fish. It will keep for 6 weeks unopened and 1 week opened in the refrigerator.