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
large carrots, cubed
light brown sugar
1 1/2 cups
apple cider vinegar
ancho chiles, seeded and chopped
red pepper flakes
fresh ginger, about 2" long
whole coriander seeds
In This Recipe
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.