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    5* Zucchini Chutney

    Source of Recipe

    .
    5* Zucchini Chutney

    Country Extra September 1992
    4 reviews rate this recipe 5 Stars!
    Prep: 20 min. + chilling Cook: 45 min. + cooling
    Yield: about 3-1/2 cups. (14 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
    • Salt to taste

    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.

    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.

    1 serving (1/4 cup) equals 112 calories, trace fat (trace saturated fat), 0 cholesterol, 42 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.

 

 

 


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