ZUCCHINI CHUTNEY

ZUCCHINI CHUTNEY

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds small zucchini

  • 1

    tart apple, peeled

  • 1

    medium onion

  • 1

    green pepper

  • 1

    garlic clove, minced

  • 1-½

    cups packed brown sugar

  • 1

    cup vinegar

  • 1

    jar (2 ounces) chopped pimientos, drained

  • 1

    tablespoon fresh gingerroot

  • 1

    tablespoon Dijon mustard

  • ¼ to ½

    teaspoon crushed red pepper flakes

  • ½

    teaspoon salt

Directions

Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. 2. Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate. Yield: about 3-1/2 cups.


Nutrition

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