Chutney

Is it still considered a chutney if it has only veggies and no fruit? I'm not sure, but even if this isn't a traditional chutney it is delicious! And it is really pretty with all the colors of vegetables.

Summer Veggie Curry Chutney

Makes 8 half pints

Ingredients

10 c chopped summer squash

1 onion, chopped

1 red bell pepper, diced

1 green bell pepper, diced

2 medium carrots, chopped

1/4 c salt

4 c apple cider vinegar

4 c sugar

3 Tbs mustard seed

1 Tbs ground ginger

2 tsp curry powder

1 tsp salt

1 tsp ground allspice

1 tsp ground cinnamon

Directions

Combine summer squash, onion, peppers and carrots in a large bowl. Add 1/4 cup salt and cover veggies with cold water. Let it sit for 2 hours. Drain and rinse thoroughly.

In a large stock pot, combine veggies with remaining ingredients. Bring to simmer, stirring frequently. Cook until thickened, about 1 hour, stirring occasionally. Ladle into hot jars, leaving 1/4 inch head space. Secure lids and process in a hot water both for 10 minutes.

Option - If you like your chutney spicy, replace the green bell pepper with 2 jalapeño peppers, seeded and diced.