Mediterranean Chutney - Low Points

• 5 medium zucchini, chopped
• 3 onions, chopped (not sliced)
• 2 2 red capsicums or 2 orange capsicum, chopped
• 1/2 cup chopped black olives
• 6 fresh tomatoes, chopped
• 2 teaspoons dried basil
• 1 teaspoon oregano
• 1 bunch fresh parsley, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1 teaspoon fresh chili pepper (optional)
• 2 cups sugar
• 1 1/2 cups water
• 2 teaspoons cornstarch
• 1 1/2 cups white vinegar

1. Add sugar and vinegar mixture to a good size pot and bring to the boil.
2. Add all the vegetables and tomato paste.
3. Add herbs and salt.
4. Bring to the boil, then reduce heat and simmer for at least half an hour, stirring occasionally to ensure chutney doesn't burn to the bottom.
5. If the vegetables haven't cooked down far enough and mixture is getting too'dry' add a little more water.
6. Chutney is ready when mixture takes on the consistency of a thick sauce.
7. Taste, and season with extra salt if needed.
8. Thicken with cornstarch.
9. Although mixture is already quite thick, the cornstarch holds the water left in the chutney in suspension and helps to make a more spreadable product.
10. Seal in sterilized bottles (should make 2-3 medium size jam jars).

zucchini, onions, red, black olives, tomatoes, basil, oregano, parsley, black pepper, salt, tomato paste, fresh chili pepper, sugar, water, cornstarch, white vinegar

Taken from www.food.com/recipe/mediterranean-chutney-low-points-109686 (may not work)