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Zucchini Chutney

This makes a good sized batch of chutney to last you all winter. If you'd rather not go the canning and water bath route, make a smaller batch and store in the refrigerator, where it should keep for several months. It adds a nice spicy-sweet flavor to your curry dishes without adding anywhere near the amount of sodium in commercial chutneys.

6 c Zucchini,Sliced
1 t Mustard Seed
1 t Allspice,Whole
1 t Cloves,Whole
1 t Peppercorns,Whole
1 Red Bell Peppers,Chopped
6 c Onion,Chopped
1 t Turmeric
1/2 t Ground Cloves
1 1/2 c Brown Sugar
4 c Cider Vinegar

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, turmeric, cloves, sugar and vinegar. Bring to boil; reduce heat to medium and simmer for 1 hour. Remove and discard cheesecloth bag. Stir chutney and ladle into hot sterilized jars, leaving 1/4 - inch 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.

Yield: 96 Servings

Sodium Category: SodiumFree

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 96

Amount Per Serving
Calories 20
Calories from Fat 0

% Daily Values *

Total Fat 0 gr
  Saturated Fat 0 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 0 gr
Cholesterol 0 mg
Sodium 2 mg
Potassium 61 mg
Carbohydrates 5 gr
  Dietary Fiber 0.3gr
Protein 0 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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