Zucchini Chutney

Number of servings : 3-4 half-pint jars Prep time: Cooking time: Type of meal : | Condiments | Condiments Special

Number of servings : 3-4 half-pint jars

Prep time:

Cooking time:

Type of meal : | Condiments | Condiments

Special diet :

Ingredients

2 lbs (910 g) zucchini
1 tbsp (15 mL) salt
1 tsp (5 mL) mustard seeds, 6 whole allspice, 6 peppercorns, and 6 cloves, tied in a cheesecloth bag
1 sweet red pepper, chopped
5 yellow onions, chopped
2 cloves garlic, finely chopped
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) ground cloves
1-1/2 cups (300 mL) brown sugar
4 cups (1 L) cider vinegar

Directions

  1. Cut zucchini into 1/2” (2 cm) slices, sprinkle with salt, and drain overnight in a colander placed in a bowl. Combine zucchini and all remaining ingredients in a stainless steel saucepan and bring to a boil. Reduce heat and simmer for 1 hour.
  2. Discard the cheesecloth bag. Stir the chutney and ladle into warm, sterilized jars, leaving 1/4” (1 cm) headspace. Process 10 minutes in a boiling water bath. Chutney will be ready to serve in 4 weeks. Refrigerate once opened.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:2112

Zucchini Chutney
Zucchini Chutney