Zucchini Chutney Recipe
- 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
- 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.
