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"Those who forget the pasta are condemned to reheat it."--Unknown

Zucchini and Peach Chutney Recipe

2.5 stars - based on 1 vote
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This recipe for Zucchini and Peach Chutney is from The Schultz Family Reunion 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large onions, peeled
3 med. red bell peppers, quartered and seeded
4 med. zucchini
1 (398ml) tin peaches in natural juice, drained
1 tsp. turmeric
2 tsp. ground cumin
2 tsp. ground coriander
1 tbsp. crushed dried chilies
1/4 tsp ground cinnamon
3 tbsp. yellow mustard seeds
1 tbsp. salt
2 c. packed brown sugar
2 c. malt vinegar
Directions:
Directions:
Cut onions, peppers, zucchini and peaches into 1/4" pieces. Set aside. Combine turmeric, cumin, coriander, chilies, cinnamon and mustard seeds in a large pot or dutch oven. Cook, stirring, over medium heat for about 1 minute or until fragrant. Add onions, peppers, zucchini, peaches and remaining ingredients. Stir over medium heat until sugar is dissolved. Increase heat to medium-high. Boil, uncovered, for about 45 minutes, stirring occasionally, until thickened. Ladle hot chutney into hot sterilized 2 cup jars, leaving 1/4" headspace. Wipe away any excess chutney from jar. Secure lids but do not over-tighten. Process in canner for about 10 minutes.
Number Of Servings:
Number Of Servings:
Makes about 6 cups
Personal Notes:
Personal Notes:
Nice as a side to Indian dishes. Great to give in a gift basket at Christmas.

 

 

 

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