ZUCCHINI CHUTNEY
By joanmarie
Rate this recipe
4.7/5
(3 Votes)
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
Details
Preparation time 20mins
Cooking time 45mins
Adapted from TASTEOFHOME.COM
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.
You'll also love
- Hazelnut Chicken with Roasted... 4.7/5 (3 Votes)
- HOME CURED MAPLE BACON 4.2/5 (9 Votes)
- Sweetcorn and Zucchini Fritters 4.5/5 (13 Votes)
Review this recipe