Name: Zucchini Chutney
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 servings
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

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Zucchini Chutney

45 min1 servings

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

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

Instructions

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.

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.