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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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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 |
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. Yield: about 3-1/2 cups.
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