Pepper – zucchini – currant – chutney

Ingredients for 1 servings:

• 200 g bell pepper(s), orange or yellow, prepared and weighed
• 200 g zucchini, prepared and weighed
• 200 g currants, red, prepared and weighed
• 100 ml vinegar (red wine vinegar)
• 100 ml vinegar (raspberry vinegar)
• 150 ml orange juice
• 250 g gelling sugar 2:1
• Salt and pepper, freshly ground
• Paprika powder, sweet
• ½ tsp mustard seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very tasty with roast duck breast

Halve the peppers, remove the stems, deseeds, and white membranes. Wash and drain; then finely chop. Wash and drain the zucchini, trim the ends, and finely chop. This works best with a mandoline or vegetable peeler. Wash and drain the currants, then remove the stalks. After peeling, weigh out 200g of each. Place everything in a saucepan. Add the vinegar, orange juice, mustard seeds, and gelling sugar and bring to a boil while stirring. Simmer for 5 minutes, stirring occasionally. Season the chutney with salt, pepper, and paprika, then puree about 1/4 of it. Bring to a boil again while stirring, then immediately fill prepared jars to the brim, seal with twist-off lids, and let stand on the lids for about 5 minutes. If you prefer a stronger vinegar flavor, use only red wine vinegar.