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Garden Zucchini Chutney Recipe
Garden Zucchini Chutney Recipe photo by Taste of Home

Garden Zucchini Chutney Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 50 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. Cook: 50 min.
MAKES: 32 servings

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

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.

Directions

  1. In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until thickened.
  2. Serve warm or cold. Refrigerate leftovers. Yield: 4 cups.
Originally published as Garden Zucchini Chutney in Healthy Cooking August/September 2008, p37

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.

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