Zucchini Chutney

For the zucchini chutney, wash the zucchini and cut into evenly sized cubes. Salt and set aside.

Remove the seeds from the bell bell pepper and the chili bell pepper, remove the stems and cut into small pieces. Dice the tomatoes. Peel and finely chop the garlic cloves and the onion.

Now squeeze the zucchini, drain well and pat dry with a paper towel.

Heat a little oil in a large pot on the stove, add the vegetables and heat briefly. Deglaze with the balsamic vinegar and add the preserving sugar, salt and pepper. Bring everything to a boil and simmer on the stove for about half an hour, stirring frequently.

Meanwhile, boil the jars in hot water and let them dry. Pour the zucchini chutney into the sterile jars and seal airtight.

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