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Zucchini Chutney


  • 6 cups (1.5 L) sliced, 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 cup (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.

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