Halve the peppers, remove the stems, core them, remove the white partitions, wash and drain; then cut finely. Wash the zucchini, drain, cut off the ends and cut finely as well. Goes well with a vegetable slicer. Wash the currants, drain them and remove them from the panicles. Weigh each 200 g after cleaning.
Put everything in a saucepan. Add the vinegar, orange juice, mustard seeds and preserving sugar and bring everything to the boil while stirring. Let it cook for 5 minutes, stirring occasionally. Season the chutney with salt, pepper and paprika and puree about 1/4 of it. Bring to the boil again while stirring and then immediately fill the prepared glasses to the brim, close with twist-off lids and leave on the lid for about 5 minutes.
If you prefer a stronger vinegar taste, only use red wine vinegar.