Summary

Ingredients

• 3 zucchini
• 1 onion (s)
• 4 clove garlic
• 5 chilli pepper (s) (Piri Piri), pickled
• 1 tablespoon Tabasco
• 1 teaspoon curry powder
• 2 teaspoons cayenne pepper
• 1 tablespoon salt
• 1 pinch (s) paprika powder your choice
• 1 tablespoon pepper
• 1 tablespoon tomato paste
• 1 squirt lemon juice
• 1 dash vinegar, lighter
• some olive oil

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Instructions

1. Peel off the onion and garlic, dice and sauté with a little olive oil. Rinse the zucchini briefly and dice it, add it and sweat it with it. Stir in the tomato paste and stew, then deglaze with a dash of vinegar (or the sauce of the Piri Piri) and a splash of lemon juice. Add all other ingredients and cook everything together for about 10-15 minutes until soft. If the mixture gets too dry, stir in a little oil. Fill into prepared glasses while they are still hot and allow to cool (turn glasses around).
2. The chutney is quite hot and is ideal for grilling on hot summer days.