Zucchini Chutney

SUBMITTED BY: Marilou Robinson

"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."

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PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 pounds small zucchini
1 tart apple, peeled and cored
1 medium onion
1 green pepper
1 garlic clove, minced
1 1/2 cups packed brown sugar
1 cup vinegar
1 (2 ounce) jar chopped pimientos, drained
1 tablespoon fresh ginger root
1 tablespoon Dijon mustard
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt

DIRECTIONS

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. Bring to a boil. Reduce hat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.