Pepper and zucchini chutney

Ingredients for 1 servings:

• 1 kg zucchini
• 500 g red pointed peppers
• 500 g tomatoes
• 500 g tomatoes, pureed
• 3 onions, red
• 2 garlic cloves
• 2 tbsp tomato paste
• 1 red chili pepper(s)
• 2 tbsp olive oil
• Paprika powder,
• Coriander powder
• cumin
• Marjoram, shredded
• Thyme, fresh or dried
• Sugar
• salt, pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

versatile

Clean, peel, and chop the vegetables. Set aside about a third of the chopped zucchini, peppers, and tomatoes. Fry the rest in oil in a large pan or casserole dish until translucent. Season with herbs and spices to taste. Add the tomato paste and fry briefly. Deglaze with the passata and bring everything to a boil. Reduce heat to low and simmer until softened. Purée with a hand blender. Season to taste, then add the reserved diced vegetables. Bring back to a boil and re-cover. Cook until the vegetables are soft. While the mixture is still hot, pour it into sterilized jars and seal them tightly. The chutney should be stored in the dark and will keep for up to 6 months. It goes well with rice or pasta and is also wonderful as a quick meal with baguette or as a dip.