October 2, 2011


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

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

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 jalapeƱo peppers, seeded and diced.

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