If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 cups 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.
Food Blog Links We Love
Perfect picnic fare
Food blog links we love.
Independence Day, the no-recipe way.
Free shipping! Use code FIREWORKS.
Just for the halibut.
Savor the season.