Zucchini Chutney

For the zucchini chutney, wash the zucchinis, cut off the stem and flower base and cut into slices.

Put them in a bowl, mix with the salt and let them steep covered with water for 2 hours.

Peel the onion and cut it in half into strips.

Wash the chili peppers and bell bell pepper, remove the core and cut the chili into fine sticks, the bell bell pepper into strips.

Strain the zucchinis and rinse them in cold water.

Put all the vegetables in a large bowl and mix with mustard seeds and sugar.

Pour into jars and top with balsamic and seal jars.

Pour a finger’s width of water on the deep baking tray and place the jars on it. Cook the zucchini chutney in the oven at 150 °C for about an hour.

Preparation Tip:

Zucchini chutney goes well with all meats, grilled or roasted, and is also a tasty accompaniment to fondues and raclettes.

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