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Garden chutney
Makes 16 to 20 servings
1 tablespoon olive oil
1 cup minced onions
4 small zucchini, diced
1 sweet red pepper, diced
1 tablespoon minced garlic
1/2 teaspoon salt
2/3 cup apple juice
Scant 1/2 teaspoon dry mustard
Scant 1/2 teaspoon ground ginger
Scant 1/2 teaspoon ground allspice
Scant 1/2 teaspoon ground cloves
1/4 cup currants
2 tablespoons cornstarch
1/3 cup white vinegar
1/4 cup sugar
Hot pepper sauce
1 large tomato, seeded and cut into 1/4-inch dice
Heat oil in 12-inch nonstick skillet over medium-high heat. When
hot, add onions, zucchini, sweet red pepper, garlic and salt. Cook
until mixture is heated through, about 4 minutes, stirring often.
Add 1/2 cup apple juice, mustard, ginger, allspice, cloves and
currants. Simmer, uncovered, until zucchini is cooked but not
quite tender, about 6 minutes. Combine cornstarch and remaining
apple juice in small dish. Stir until smooth. Add to skillet
along with vinegar, sugar and dash hot pepper sauce. Simmer until
mixture thickens, about 3 minutes, stirring often. Remove from
heat. Stir in tomato. Let cool at room temperature. (Can be
refrigerated up to 2 weeks. Stir well before serving.) Adjust
seasonings and vinegar to taste. Serve chilled or at room temperature.
Serve with ham, smoked turkey, duck or fish.
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Garden Chutney