Tomato-Zucchini-Chutney

Name: Tomato-Zucchini-Chutney
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 kg Tomatoes; 500 g yellow zucchini; 250 g Onions; 1–2 red chillies; 450 ml Balsamic Vinegar; 100 g Sugar; 1/2 bunch Thyme; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 kg Tomatoes
500 g yellow zucchini
250 g Onions
1–2 red chillies
450 ml Balsamic Vinegar
100 g Sugar
1/2 bunch Thyme
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Wash and clean the tomatoes and carve them crosswise. Put the tomatoes in boiling water, rinse with cold water and peel the skin. Cut the tomatoes into small cubes. Wash, clean and finely dice the zucchini.
2
Peel and finely dice the onions. Wash, clean and cut the chillies into rings. Put prepared ingredients in a pot. Add vinegar and sugar and mix. Bring everything to the boil. Simmer over medium heat for 25-30 minutes until a slightly creamy mixture is formed, stirring occasionally.
3
In the meantime, wash the thyme, dab dry and remove the leaves. Finally stir in tomato paste and thyme, season with salt and pepper. Pour into clean twist-off glasses. Screw them together and put them upside down for a moment.
4
The resulting vacuum increases the shelf life. Lasts 2-3 weeks in the refrigerator.