Zucchini, Tomatillo And Ancho Chile Chutney

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

1. Combine the ginger, cloves, black peppercorns, and coriander seeds in a cheesecloth spice bag.
2. Combine the remaining ingredients in a large stock pot.
3. Add the spice bag to the stock pot.
4. Cook over medium to low heat for 2 - 4 hours, until the fruit begins to break down and the appropriate texture is achieved.

zucchini, carrots, onions, golden raisins, brown sugar, coconut vinegar, apple cider vinegar, ancho chiles, red pepper, salt, fresh ginger, cloves, black peppercorns, coriander seeds

Taken from food52.com/recipes/429-zucchini-tomatillo-and-ancho-chile-chutney (may not work)