Zucchini-cucumber chutney from Rosinenkind

Ingredients for 1 servings:

• 1,800 g zucchini
• 700 g cucumber(s)
• 1 large can of tomatoes, drained
• 6 onions, peeled and quartered
• 6 garlic cloves, squeezed
• 200 g sugar, possibly more, up to 300 g
• 500 ml vinegar, bev. Balsamic vinegar white
• 250 ml mild white wine
• 2 tbsp salt
• Paprika powder, sweet
• curry powder
• pepper
• some Worcestershire sauce

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

Peel the cucumbers, cut into small pieces, and cut the zucchini into small pieces. Sprinkle with salt and let stand (preferably) overnight to draw out the bitterness and absorb the water. Drain and rinse the mixture, then add it to a large saucepan with the other ingredients and simmer on low heat for at least 2 hours until thickened. Stir occasionally. Season to taste. After 1 hour of cooking, coarsely puree with an immersion blender. Pour into the prepared twist-off jars while still hot. Tastes great with meat, poultry, and cheese. Tip: I can imagine a jar of homemade sugar-free applesauce also going well with this, or 3-4 grated apples. Instead of the canned tomatoes, you can also use the same amount of peeled and diced fresh tomatoes. If you like it spicier, add paprika and 1-2 chili peppers.