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Chutney, Zucchili (P, TNT)
Source: Jourard's kitchen
Serves: varies

3 large zucchini, (about 12 or more inches long), peeled, seeded and diced
1 cup kosher pickling salt (not iodized)
8 quarts peeled, coarsely chopped, tomatoes
2 large green peppers, chopped
5 large onions, chopped
2 cups golden raisins
6 cups brown sugar
8 cups white vinegar
2 tablespoons mustard seed
2 teaspoons ground ginger
2 teaspoons turmeric

Pour dry salt over the zucchini cubes, let sit overnight, and rinse and drain.

Add tomatoes and cook zucchini and tomatoes to a rolling boil in a large kettle.

Add peppers, onions, and raisins, and cook until zucchini is transparent. Add sugar, vinegar, mustard seed, and turmeric.

Cook until thick. Bottle as per directions for canning.

Enjoy as condiment, as a mild salsa, as a cooking ingredient (stews, meatloaf, pasta sauce, etc.).

Poster's Notes:
Because of the bounty of the season, you are probably up to your waist in excess zucchini, and maybe even tomatoes. Here is my solution, invented about ten years ago when I had at least 4 monsters to deal with. It has replaced conventional chili sauce, on our table, anyway, ever since.

Posted by Eleanor Jourard

Nutritional Info Per Serving: N/A