Zucchini relish with herbs of Provence

Ingredients for 1 servings:

• 1,000 g zucchini
• 350 g onion(s)
• 125 g bell pepper(s), red
• 125 g bell pepper(s), yellow
• 1 garlic clove(s), approx. 3 g
• 25 g smoked salt
• 300 ml balsamic vinegar, red
• 350 g raw cane sugar
• 1 tbsp dried herbs of Provence
• 6 g citric acid
• 2 tbsp tomato paste
• 1 tbsp mustard, e.g. elderflower mustard or Dijon mustard
• 2 tsp curry powder, e.g. Madras mix
• 1 tsp spice mix (Baharat)
• 3 tsp chili flakes (Pul Biber)
• some Worcestershire sauce
• some cornstarch or potato flour

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

for approx. 6 glasses

Finely dice the vegetables. Very finely chop the garlic clove. Cook the zucchini and onions with the garlic, salt, vinegar, and sugar over low heat for about 40 minutes until soft. After about 25 minutes, add the bell peppers and Provençal herbs and finish cooking. The bell peppers should still have a bit of bite! Stir in the tomato paste, mustard, mixed spices, and citric acid. Season with Pul Biber and Worcestershire sauce. Dissolve a little cornstarch or potato flour in water and thicken the liquid until smooth. Immediately pour the hot relish into sterilized, clean jars and seal tightly with a twist-off lid. Turn upside down for 10 minutes, then flip and allow to cool. Serve cold as a barbecue side dish, dip, etc., or warm with chicken and rice. Recipe for Madras Curry: http://www.chefkoch.de/rezepte/967261202388278/Curry-Gewuerzmischung.html Recipe for Baharat Spice Mix: http://www.chefkoch.de/rezepte/1237731228735271/Baharat.html Recipe for Elderflower Mustard: http://www.chefkoch.de/rezepte/2578001404202296/Holunderbluetensenf.html