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ZUCCHINI CHUTNEY

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 cups (375 mL) packed brown sugar
4 cups (1 L) cider vingar
1 tablespoon (15 mL) soy sauce

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.

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