Name: Zucchini Chutney
Ingredients: 6 cup (1.5 L) sliced, zucchini (about 2 pounds or 1 kg); 1 tablespoon (15 mL) salt; 1 teaspoon (5 mL) yellow mustard seed; 6 whole allspice; 6 whole black peppercorns; 6 whole cloves; 1 red bell pepper, chopped; 6 cup (1.5 L) chopped onion (about 5 medium onions); 2 garlic cloves, chopped fine; 1 teaspoon (5 mL) turmeric; 1/2 teaspoon (2 mL) ground cloves; 1 1/2 cup (375 mL) packed brown sugar; 4 cup (1 L) cider vingar; 1 tablespoon (15 mL) soy sauce

Zucchini Chutney

Ingredients

6 cups (1.5 L) sliced, zucchini (about 2 pounds or 1 kg)
1 tablespoon (15 mL) salt
1 teaspoon (5 mL) yellow mustard seed
6 whole allspice
6 whole black peppercorns
6 whole cloves
1 red bell pepper, chopped
6 cups (1.5 L) chopped onion (about 5 medium onions)
2 garlic cloves, chopped fine
1 teaspoon (5 mL) turmeric
1/2 teaspoon (2 mL) ground cloves
1 1/2 cup (375 mL) packed brown sugar
4 cups (1 L) cider vingar
1 tablespoon (15 mL) soy sauce

Instructions

Sprinkle zucchini slices with salt. Layer zucchini in colander set over bowl; cover and refrigerate overnight. Put mustard seed, allspice, peppercorns and whole cloves on a square of cheesecloth; gather up edges and tie with string. In a large saucepan, combine zucchini, cheesecloth bag, bell pepper, onions, garlic, turneric, cloves, sugar, vinegar and soy sauce. Bring to boil; reduce heat to medium and simmer for 1 hour. Remove and discard cheesecloth bag. Stir chutney and ladle into hot sterlized jars, leaving 1/4 - inch (5m-m) headspace. Wipe rims clean. Adjust lids according to manufacturer's instructions. Process in boiling water bath for 10 minutes. Remove jars from boiling water. Cool, label and store. Let stand for 4 weeks before serving. Makes 8 (250 mL) jars.