Zucchini chutney

Ingredients for 1 servings:

• 2 kg zucchini
• 1 kg tomatoes
• 800 g onion(s)
• 2 n. B. apples
• 3 bell peppers
• 2 chili peppers
• 2 garlic cloves
• 600 g sugar
• 2 tbsp salt
• 400 ml vinegar
• 2 tbsp mustard seeds
• 2 tbsp cumin
• 2 tbsp ginger powder
• 2 tbsp curry powder
• 2 tbsp turmeric
• 2 tbsp peppercorns
• 2 tbsp paprika powder
• 2 tbsp coriander powder
• 1 tbsp cinnamon powder
• 1 tbsp allspice, ground
• 2 bay leaves
• 6 cloves

Instructions

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

as pasta sauce or with grilled food

Wash and trim the vegetables and cut into small cubes. Place everything in a large pot. Add the sugar and spices. Pour over the vinegar. Bring everything to a boil. Additional liquid isn’t necessary, as the vegetables will release their juices during cooking. Simmer for about an hour to reduce the liquid. You can pour the chutney into jars immediately. Or you can puree it, bring it back to a boil briefly, and pour it into screw-top jars. The chutney tastes delicious as a pasta sauce, as a base for other dishes, or with grilled food.