Zucchini Chutney

Name: Zucchini Chutney
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

12 ingredients

2 steps

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

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.