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Zucchini Chutney

By: Marilou Robinson  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

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Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 14 servings
 

Ingredients

  • 2 pounds small zucchini
  • 1 tart apple, peeled and cored
  • 1 medium onion
  • 1 green pepper
  • 1 garlic clove, minced
  • 1 1/2 cups packed brown sugar
  • 1 cup vinegar
  • 1 (2 ounce) jar chopped pimientos, drained
  • 1 tablespoon fresh ginger root
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt

Directions

  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. Bring to a boil. Reduce hat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2008 by shelby 
I made this chutney to go with a cheeseboard being served to my family and friends at my... MORE

 
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