A delightful and tangy chutney made with zucchini and peppers, perfect for enhancing your meals.
Finely chop the zucchini using a food processor with an on/off motion.
Ensure the zucchini is evenly chopped for consistent texture.
Place the chopped zucchini in a large bowl.
Use a large enough bowl to accommodate all ingredients.
Finely chop the onions in the food processor.
Chop the onions to a similar size as the zucchini for uniformity.
Add the chopped onions to the bowl with the zucchini.
Mix gently to combine the ingredients evenly.
Finely chop the red bell peppers by hand and add to the bowl.
Remove seeds from the peppers before chopping for a smoother texture.
Sprinkle the mixture with pickling salt and stir to blend.
Ensure the salt is evenly distributed for proper seasoning.
Let the mixture stand for 1 hour, stirring occasionally.
Stirring occasionally helps draw out excess moisture.
Drain the liquid from the mixture and rinse thoroughly under cold water.
Press out as much liquid as possible for a thicker chutney.
In a large saucepan, combine sugar, vinegar, dry mustard, celery seed, black pepper, and turmeric. Bring to a boil while stirring.
Stir continuously to dissolve the sugar completely.
Add the drained vegetable mixture to the saucepan and bring to a boil, stirring frequently.
Ensure the vegetables are well coated with the spice mixture.
Simmer uncovered for 15 minutes, stirring occasionally, until the mixture thickens and the vegetables are tender.
Adjust the heat to maintain a gentle simmer.
Mix water and cornstarch in a small bowl, then add to the saucepan. Cook for 5 minutes, stirring, until the chutney thickens.
Stir continuously to avoid lumps.
Transfer the chutney into sterilized jars and seal. Process in a water bath for 5 minutes.
Ensure jars are properly sealed to preserve freshness.
Allow the jars to cool and store in a cool, dark place. Enjoy your chutney as a condiment or side dish.
Label the jars with the date for easy tracking.
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