Here's A Nice Zucchini Chutney Recipe

[Barbara Gibson]

This was recipe was also in the newspaper Preserving and Canning
recipe page along with the Chinese Style Plum Sauce recipe that I
posted here in rec.food.preserving.
Enjoy .... :) :) Barb G

ZUCCHINI CHUTNEY

This is a versatile chutney, a good accompaniment to barbecued meats
or cold cuts. The thick chunks of zucchini gives it the appearance of
pickles but the Indian spices give a distinctive chutney flavour. The
recipe comes from Home Made, Best Made (Readers Digest, 1998, $39.95)

6 cups (1.5 L) sliced (1/2- inch or 1 cm thick) zucchini (about 2
pounds or 1 kg)
1 tablespoon (15 mL) salt
1 teaspoon (5 mL) yellow mustard seed
6 whole allspice
6 whole black peppercorns
6 whole cloves
1 red bell pepper, chopped
6 cups (1.5 L) chopped onion (about 5 medium onions)
2 garlic cloves, chopped fine
1 teaspoon (5 mL) turmeric
1/2 teaspoon (2 mL) ground cloves
1 1/2 cups (375 mL) packed brown sugar
4 cups (1 L) cider vingar
1 tablespoon (15 mL) soy sauce

Sprinkle zucchini slices with salt. Layer zucchini in colander set
over bowl; cover and refrigerate overnight.

Put mustard seed, allspice, peppercorns and whole cloves on a square
of cheesecloth; gather up edges and tie with string.

In a large saucepan, combine zucchini, cheesecloth bag, bell pepper,
onions, garlic, turneric, cloves, sugar, vinegar and soy sauce.
Bring to boil; reduce heat to medium and simmer for 1 hour.

Remove and discard cheesecloth bag. Stir chutney and ladle into hot
sterlized jars, leaving 1/4 - inch (5m-m) headspace. Wipe rims clean.
Adjust lids according to manufacturer's instructions. Process in
boiling water bath for 10 minutes. Remove jars from boiling water.
Cool, label and store. Let stand for 4 weeks before serving.
Makes 8 (250 mL) jars.

Approximate nutritional analysis for each 1 tablespoon (15 mL)
serving: 14 calories, 0.2 g protein, 0 g fat, 3.6 g carbohydrate.

[pickle@teleport.com ma pickle]

This looks yummy. Was given a couple of big zucchinis, may try this recipe.
Ingrid