Cut the zucchini into cubes, then salt and drain for half an hour. Pour off the juice.
Cut the onion also into small cubes and fry them well. Then add all the ingredients (except jam sugar) and simmer on low heat for 1h.
Then add jam sugar and cook for about 5 minutes.
Fill the hot zucchini peach chutney into preserving jars and let cool.
The peach chutney goes especially well with cheese and red meat.