Taste of Home
Zucchini Chutney
TOTAL TIME: Prep: 20 min. + chilling Cook: 45 min. + cooling
YIELD: about 3-1/2 cups.
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.
Ingredients
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2 pounds small zucchini
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1 tart apple, peeled
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1 medium onion
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1 green pepper
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1 garlic clove, minced
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1-1/2 cups packed brown sugar
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1 cup vinegar
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1 jar (2 ounces) chopped pimientos, drained
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1 tablespoon fresh gingerroot
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1 tablespoon Dijon mustard
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1/4 to 1/2 teaspoon crushed red pepper flakes
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1/2 teaspoon salt
Directions
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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.
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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.
Nutrition Facts
1/4 cup: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 124mg sodium, 28g carbohydrate (26g sugars, 1g fiber), 1g protein.
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