Garden Zucchini Chutney Recipe

Garden Zucchini Chutney Recipe photo by Taste of Home

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“At my wits end with grating zucchini from my garden, I was determined to make something other than zucchini bread and zucchini cake. I found this recipe and altered it to our taste. Now we use it for many dishes!” —Taren Weyer, Hudson, Wisconsin

This recipe is:

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Healthy

Diabetic Friendly

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Garden Zucchini Chutney Recipe

Prep: 20 min. Cook: 50 min.

Yield: 32 Servings

20 50 70

Ingredients

6 cups chopped seeded zucchini (about 7 medium)
2 medium tart apples, peeled and chopped
1-1/2 cups raisins or dried currants
1-1/2 cups white vinegar
1 cup honey
1 medium sweet red pepper, chopped
1 small onion, chopped
1/3 cup thawed orange juice concentrate
2 tablespoons lemon juice

Directions

In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until thickened.
Serve warm or cold. Refrigerate leftovers. Yield: 4 cups.

Nutritional Facts 2 tablespoons equals 67 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.

Originally published as Garden Zucchini Chutney in Healthy Cooking August/September 2008, p37