Zucchini chutney

Ingredients for 1 servings:

• 2 large onions or 6 – 8 shallots
• 1 garlic clove(s), round (Chinese) or 4 normal cloves
• lots of oil
• 2 kg zucchini
• ½ lemon(s), juice
• 50 g sea salt
• 100 g brown sugar
• 200 g gelling sugar
• 200 ml vinegar
• 50 g cranberries
• 50 g cashew nuts
• 1 tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• 1 tbsp Allspiceón de la Vera (smoked paprika powder)
• 1 tsp cayenne pepper
• 1 tsp chili flakes
• 1 tsp savory
• 1 tsp coriander
• 2 tbsp curry powder
• 1 pinch(s) cumin

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

…a must for every barbecue party!

Roughly slice the onions and garlic. Sauté over high heat in plenty of oil (I always use peanut oil) until nicely browned. Then add the finely chopped cranberries and crushed cashews. Roughly dice the zucchini (remove the soft middle layer with the hard seeds from large zucchini) and add to the pot. Add the brown sugar, salt, and vinegar, stir once, and cover. Simmer over medium heat for half an hour. Add all the remaining ingredients and spices, and continue cooking with the lid uncovered. Finely purée one half of the pot with an immersion blender, then mix everything well again. When it reaches a smooth consistency, transfer the mixture to the prepared jars.