Garden Chutney
Ingredients
- 1 tablespoon olive oil
- 1 cup minced onions
- 4 small zucchini, diced
- 1 sweet red pepper, diced
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 2/3 cup apple juice
- Scant 1/2 teaspoon dry mustard
- Scant 1/2 teaspoon ground ginger
- Scant 1/2 teaspoon ground allspice
- Scant 1/2 teaspoon ground cloves
- 1/4 cup currants
- 2 tablespoon cornstarch
- 1/3 cup white vinegar
- 1/4 cup sugar
- Hot pepper sauce
- 1 large tomato, seeded and cut into 1/4-inch dice
Instructions
Makes 16 to 20 servings. Heat oil in 12-inch nonstick skillet over medium-high heat. When hot, add onions, zucchini, sweet red pepper, garlic and salt. Cook until mixture is heated through, about 4 minutes, stirring often. Add 1/2 cup apple juice, mustard, ginger, allspice, cloves and currants. Simmer, uncovered, until zucchini is cooked but not quite tender, about 6 minutes. Combine cornstarch and remaining apple juice in small dish. Stir until smooth. Add to skillet along with vinegar, sugar and dash hot pepper sauce. Simmer until mixture thickens, about 3 minutes, stirring often. Remove from heat. Stir in tomato. Let cool at room temperature. (Can be refrigerated up to 2 weeks. Stir well before serving.) Adjust seasonings and vinegar to taste. Serve chilled or at room temperature. Serve with ham, smoked turkey, duck or fish.