Preparation

1

Step 1

Remove the stalks from the tomatoes. Using the tip of a knife, score a cross into the tomatoes from the bottom towards the base of the stem, then blanch them in a pot of hot water for about a minute. Remove the tomatoes with a ladle and briefly rinse them in a bowl of very cold water. Then skin the tomatoes, halve them, remove the stalk and cut the flesh into small pieces.

2

Step 2

Rinse and dice the courgettes. Peel the shallots and garlic and dice finely. Rinse the chili pepper, pat dry, cut in half and remove the stem. Depending on the desired spiciness, leave the seeds and partitions and finely chop the pod halves.

3

Step 3

Heat the oil in a pot and sauté the onion cubes. Add tomato pieces and courgettes and sauté. Add garlic and chili. Mix in vinegar, sugar and curry powder and simmer for about 20 minutes. Season with salt and pepper.

4

Step 4

Pour the chutney into the prepared jars and close with preserving rings, glass lids and preserving clips. Cook in a 90°C water bath for 30 minutes. Remove and let cool. Remove the brackets again.

For the recipe, you'll nee:

Ingredients

Portions

3

Food

  • 500.0 g Tomatoes
  • 300.0 g Courgette
  • 3.0 pcs. Shallots
  • 1.0 Garlic clove
  • 0.5 Chilli pepper
  • 2.0 tbsp Olive oil
  • 2.0 tbsp Vinegar
  • 2.0 tbsp Brown sugar
  • 1.0 tbsp Curry powder
  • Salt, ground pepper