Zucchini chutney

Zucchini chutney

Here's another great recipe to cook with zucchini. I love the chutney that can be prepared once in the fall and keep it all winter. It's fresh, it's nutritious and the chutney goes perfectly with meat and fish.

For the difficult little ones, chutney is a good way, better than ketchup, to give flavor and help pass some vegetables or less appreciated dishes.

INGREDIENTS

Mix of vegetables
2 L (8 cups) seeded zucchini
2 large finely chopped onions
1 chopped red pepper
500 ml (2 cups) white vinegar
625 ml (2½ cups) sugar
seasonings
1/4 cup (60 mL) coarse salt
5 ml (1 teaspoon) turmeric
5 ml (1 teaspoon) mustard seeds or 5 ml (1 teaspoon) marinating spices
PREPARATION

Mix the zucchini, onions and salt and let stand for 3 hours. Drain and rinse under running water.
In a cauldron, mix vinegar, sugar and seasonings. Bring to a boil. Add zucchini and boil 15 minutes.
Place in cans and let cool.