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Zucchini Chutney

Zucchini Chutney is built on Salt, Onion, Brown Sugar, and Soy Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 6 cup
• 1 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Sprinkle zucchini slices with salt. Layer zucchini in colander set over bowl; cover and refrigerate overnight.

2. 2

   In a large saucepan, combine zucchini, cheesecloth bag, bell pepper, onions, garlic, turneric, cloves, sugar, vinegar and soy sauce.

3. 3

   Bring to boil; reduce heat to medium and simmer for 1 hour.

4. 4

   Remove and discard cheesecloth bag.

5. 5

   Stir chutney and ladle into hot sterlized jars, leaving 1/4 - inch (5m-m) headspace.

6. 6

   Wipe rims clean.

7. 7

   Adjust lids according to manufacturer's instructions.

8. 8

   Process in boiling water bath for 10 minutes.

9. 9

   Remove jars from boiling water.

10. 10

    Cool, label and store.

11. 11

    Let stand for 4 weeks before serving.