ZUCCHINI CHUTNEY

By joanmarie

Ingredients

• 2 pounds small zucchini
• 1 tart apple, peeled
• 1 medium onion
• 1 green pepper
• 1 garlic clove, minced
• 1-1/2 cups packed brown sugar
• 1 cup vinegar
• 1 jar (2 ounces) chopped pimientos, drained
• 1 tablespoon fresh gingerroot
• 1 tablespoon Dijon mustard
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt

Preparation

Step 1

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.