ZUCCHINI CHUTNEY

2 pounds small zucchini
1 tart apple, peeled and cored
1 medium onion
1 green pepper
1 1/2 cups packed brown sugar
1 cup vinegar
1 (2 ounce) jar chopped pimiento, drained
1 garlic clove, minced
1 tablespoon finely minced fresh gingerroot
1 tablespoon Dijon mustard
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups).

Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often.

Cool. Ladle into jars: cover and refrigerate.

Makes about 3 1/2 cups
From: Marilou Robinson, Portland, Oregon
Source: Taste of Home