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
Ingredients
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2
pounds zucchini, chopped
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2
pounds tomatillos, chopped
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3
large carrots, cubed
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1
pound onions, chopped
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1
pound golden raisins
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1
pound light brown sugar
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1
cup coconut vinegar
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1 1/2
cups apple cider vinegar
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2
ancho chiles, seeded and chopped
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2
teaspoons red pepper flakes
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pinches salt
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1
piece fresh ginger, about 2″ long
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12
cloves
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2
teaspoons black peppercorns
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1
teaspoon whole coriander seeds
Directions
- 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.
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