Zucchini Peach Chutney
- zucchini small, peeled, chopped, about 1 1/2 pounds
- Granny Smith apple peeled, cored, chopped
- red bell pepper chopped
- shallot large, peeled, diced
- seeds
- jalapeno chile
- gingerroot minced peeled fresh
- apple cider vinegar
- Sugar in the Raw
- peaches medium, peeled, chopped, about 1 1/2 pounds
- In large non-reactive Dutch oven, combine all ingredients except peaches. Stir until well mixed. Cook over medium heat until mixture boils, stirring occasionally. Cook 10 minutes. Stir in peaches. Reduce heat; simmer uncovered 30 to 35 minutes or until mixture is thick and most of the liquid is evaporated, stirring frequently near the end of cooking time. Ladle into 4 clean (1/2-pint) freezer-safe jars. Wipe rims of jars and seal. Cool at room temperature 24 hours. Store in refrigerator up to 3 months or in the freezer for up to 1 year.
zucchini, apple, red bell pepper, shallot, seeds, jalapeno chile, gingerroot, apple cider vinegar, sugar, peaches
Taken from www.yummly.com/recipe/Zucchini-Peach-Chutney-1351584 (may not work)