Zucchini, plum and onion chutney

Ingredients for 1 servings:

• 2 zucchinis
• 750 g plum(s)
• 5 large onions
• 1 large onion(s), red
• 6 cloves garlic
• ½ chili pepper(s) (Habanero pepper)
• 2 tbsp ginger root, cut into very small pieces
• 100 ml balsamic vinegar, white
• 150 ml vinegar (herbal)
• 250 g brown cane sugar
• 2 tbsp salt
• 1 tsp fenugreek, ground
• 2 tsp curry powder
• ½ tsp coriander powder
• ½ tsp cumin, ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

sweet-sour-fruity, not spicy

Pit the plums. Cut the fruit and vegetables into small pieces. Combine with the other ingredients in a sufficiently large pot and mix well. Cover and bring to a boil, then remove the lid and simmer over low heat until the mixture becomes a smooth paste. Stir frequently to prevent it from burning! If you like, you can purée the mixture lightly or completely; it’s a matter of taste. You can, of course, adjust the spiciness by adding more chili. Pour into hot, rinsed jars and cover for 5 minutes.