Summary

Ingredients

• 1 kg zucchini
• 500 g pointed peppers, red
• 500 g tomato (s)
• 500 g tomato (s), sieved
• 3 onion (s), red
• 2 cloves garlic)
• 2 tablespoon tomato paste
• 1 chilli pepper (s), red
• 2 tablespoon olive oil
• Paprika powder,
• Coriander powder
• cumin
• Marjoram, rubbed
• Thyme, fresh or dried
• sugar
• Salt pepper

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Instructions

1. Clean, peel and cut the vegetables. Set aside about a third of the finely chopped zucchini, bell peppers and tomatoes.
2. Fry the rest in oil in a large pan or casserole until translucent. Then season with the spices and herbs to taste. Add the tomato paste and fry briefly. Then deglaze with the tomatoes and let everything boil.
3. Cover and simmer over low heat until everything is soft. Puree with a blender. Season to taste, then add the diced vegetables. Bring to the boil again and cover again. Cook until the vegetables are soft.
4. Pour the mixture into sterilized preserving jars while still hot and close them tightly.
5. The chutney must be kept in the dark and can be kept for up to 6 months. It goes well with rice as well as pasta and is also wonderful as a quick meal with baguette or as a dip.