Zucchini chutney

Ingredients for 1 servings:

• 1 ½ kg zucchini
• 1 handful of salt
• olive oil
• 500 g onion(s)
• 6 cloves garlic
• 1 handful of chili pepper(s)
• 500 g bell pepper(s)
• 170 g sugar
• 0.38 liters of vinegar with 5% acidity
• 4 bay leaves
• 1 tsp paprika powder
• 1 tsp curry
• 1 tsp mustard
• 2 tsp mustard seeds
• 1 tsp peppercorns
• 1 tsp oregano or marjoram
• 3 tbsp jelly (sea buckthorn jelly)
• 3 tbsp gelling sugar 3:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Dip and barbecue sauce

Deseed and dice the zucchini, toss with salt, and let stand for about 30 minutes. Finely chop the onions, chilies, bell peppers, and garlic and fry in olive oil. Drain the zucchini cubes and add them. Add the sugar, vinegar, and spices and simmer for about 45 minutes. Finally, combine with the sea buckthorn jelly and preserving sugar and bring to a boil for 5 minutes. Pour half into jars for the dip, turn them upside down for 5 minutes. Briefly puree the rest for the barbecue sauce and pour into bottles using a funnel. Truly delicious as a dip and barbecue sauce, or simply served hot with rice.