Zucchini, Tomatillo and Ancho Chile Chutney

By purplehousedirt • August 31, 2009 • 0 Comments

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Zucchini, Tomatillo and Ancho Chile Chutney — 1 of 2 Photo by purplehousedirt

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Author Notes: A few years ago we made a green tomato chutney with plenty of ancho chiles, and it made an amazing grilled meat condiment for the rest of the year. This year, I was thumbing through the River Cottage Cookbook and saw a zucchini-based chutney recipe. Given that we have a bushel of zucchini, I decided to make a few alterations to achieve that smokey spicy combo from a few years back - with the bonus of using up extra zucchini! - purplehousedirt

Serves 6 pints

2 pounds zucchini, chopped
2 pounds tomatillos, chopped
3 large carrots, cubed
1 pound onions, chopped
1 pound golden raisins
1 pound light brown sugar
1 cup coconut vinegar
1 1/2 cup apple cider vinegar
2 ancho chiles, seeded and chopped
2 teaspoons red pepper flakes
pinches salt
1 piece fresh ginger, about 2" long
12 cloves
2 teaspoons black peppercorns
1 teaspoon whole coriander seeds

Combine the ginger, cloves, black peppercorns, and coriander seeds in a cheesecloth spice bag.
Combine the remaining ingredients in a large stock pot.
Add the spice bag to the stock pot.
Cook over medium to low heat for 2 - 4 hours, until the fruit begins to break down and the appropriate texture is achieved.

Tags: can be made ahead, cheap, dairy-free, doubed easily, Easy, gluten-free, savory, seasonal