Summary

Ingredients

• g 1,000 zucchini, finely diced
• 350 g onion (s), finely diced
• 125 g red pepper (s), finely diced
• 125 g bell pepper (s), yellow, finely diced
• 1 clove garlic, very finely chopped, approx. 3 g
• 25 g smoked salt
• 300 ml balsamic vinegar, red
• 350 g raw cane suar
• 1 tablespoon Herbs Provence, dried
• 6 g citric acid
• 2 tablespoon tomato paste
• 1 tablespoon mustard, e.g. elderflower mustard or Dijon mustard
• 2 teaspoons curry powder, e.g. Madras mixture
• 1 teaspoon spice mix (Baharat)
• 3 teaspoons chilli flakes (Pul Biber)
• some Worcestershire sauce
• some cornstarch or potato flour

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Instructions

1. Prepare the vegetables as described. Cook zucchini and onions with garlic, salt, vinegar and sugar for approx. 40 minutes over a low heat until soft. After approx. 25 min. Add the peppers and the herbs of Provence and cook to the end. The peppers should still have a bit of bite! Stir in the tomato paste, mustard, the spice mixes and the citric acid. Season to taste with Pul Biber and the Worcestershire sauce. Dissolve some cornstarch or potato flour in water and thicken the liquid. Immediately fill the hot relish into sterilized, clean jars and close tightly with a twist-off lid. Turn it upside down for 10 minutes, then turn it over and let it cool.
2. Cold as a grill side dish, dip, etc. or warm with chicken and rice.