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Garden Chutney

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  • 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 tablespoons cornstarch
  • 1/3 cup white vinegar
  • 1/4 cup sugar
  • Hot pepper sauce
  • 1 large tomato, seeded and cut into 1/4-inch dice

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.

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