Vegetable Chutney

Ingredients for 4 people:

• 1 fresh chili
• 100g tomato
• 100 g of eggplant
• 80 g zucchini
• 50 g red pepper
• 50 g of shallots or small sweet onion
• 2 cm ginger
• 1 clove garlic
• Sunflower oil
• 20 g of sherry vinegar
• 100 g of Modena vinegar
• 50 g of brown sugar
• Salt

Preparation:

1. Cut the tomato into quarters and place it in the mixing jug without seeds. Add the chili. Crush at speed 4, 6 seconds. Set aside.
2. Cut the eggplant, zucchini, and bell pepper (seedless) into quarters and place separately in the mixing jug.
3. Crush, speed 1, 6 seconds. Set aside all the ingredients.
4. Slice the peeled garlic, ginger and step, on speed 7, 20 seconds.
5. Remove from the mixing jug and put on the blade protector carefully.
6. Put the shallot mixture back into the mixing jug with a good splash of oil. Cook at speed 4, 120 degrees, 5 minutes.
7. Add the eggplant, zucchini, and bell pepper. Uncover the mixing jug a bit (optionally place the steamer basket on top to avoid splashing). Cook at SL speed, 120 degrees 15 minutes.
8. Add the tomato and half of the two vinegars. Cook at SL speed, 90 degrees 20 minutes.
9. Add the sugar. Cook, SL speed, 90 degrees 1 minute and introduce the rest of the vinegar.
10. Season with salt.
11. Cook 10 more minutes at SL speed, 90 degrees.