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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 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.