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5* Zucchini Chutney

Source of Recipe

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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.