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Zucchini Chutney

 Zucchini Chutney
There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.
14 ServingsPrep: 20 min. + chilling Cook: 45 min. + cooling

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

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.
  • 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.
Nutritional Facts: 1 serving (1/4 cup) equals 112 calories, trace fat (trace saturated fat), 0 cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.