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Garden Zucchini Chutney

Source of Recipe

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Garden Zucchini Chutney***

Healthy Cooking August/September 2008
Not yet rated.
Exchanges
Prep: 20 min. Cook: 50 min.
Yield: 4 cups. - 32 servings

“At my wits end with grating zucchini from my garden, I was determined to make something other than zucchini bread and zucchini cake. I found this recipe and altered it to our taste. Now we use it for many dishes!” —Taren Weyer, Hudson, Wisconsin

Ingredients:
• 6 cups chopped seeded zucchini (about 7 medium)
• 2 medium tart apples, peeled and chopped
• 1-1/2 cups raisins or dried currants
• 1-1/2 cups white vinegar
• 1 cup honey
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 1/3 cup thawed orange juice concentrate
• 2 tablespoons lemon juice

Directions:
1. In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until thickened.

2. Serve warm or cold. Refrigerate leftovers.

2 tablespoons equals 67 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. ++++ Diabetic Exchange: 1 starch.