Zucchini-onion-pepper chutney, fiery

Ingredients for 1 servings:

• 1 kg zucchini
• 2 tsp salt
• 400 g onion(s)
• 3 cloves garlic,
• 2 large bell peppers, red
• 2 chili peppers, red
• 3 tbsp olive oil
• 300 ml balsamic vinegar bianco
• 200 g sugar
• 1 tsp mustard powder
• 2 tsp, heaped curry powder, hot

Instructions

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

Ideal for a buffet. Goes well with grilled food, pasta, and rice. We like to eat it with boiled potatoes.

Cut the zucchini into cubes approximately 1 cm in size. Mix with the salt and cover. Let stand for about 20 minutes. Drain in a sieve. Finely chop the onions and garlic. Deseed and dice the bell peppers. Finely dice the chilies with the seeds. Heat the oil in a large pot and sauté the onions until translucent. Add the garlic, bell peppers, and chilies and sauté briefly. Add the zucchini cubes and the spices. Simmer for about 20 minutes, stirring continuously (do not let it brown!). While still hot, pour the mixture into prepared preserving jars and cook in a 100°C water bath for about 30 minutes. Makes about 4 jars of 500 ml each. Add more for smaller jars.