Zucchini Peach Chutney

Zucchini Peach Chutney

Sugar In The Raw | Prep Time: 30 Minutes | Cook Time: 40 Minutes | Makes 4 cups


3 small zucchini, peeled, chopped (about 1 1/2 pounds)
1 Granny Smith apple, peeled, cored, chopped
1 red bell pepper, chopped
1 large shallot, peeled, diced
1 jalapeno chile, seeds and membranes removed, finely minced
2 tbsp minced peeled fresh gingerroot
1 cup apple cider vinegar
1 1/2 cups Sugar In The Raw®
5 medium peaches, peeled, chopped (about 1 1/2 pounds)


In large non-reactive Dutch oven, combine all ingredients except peaches. Stir until well mixed. Cook over medium heat until mixture boils, stirring occasionally. Cook 10 minutes. Stir in peaches. Reduce heat; simmer uncovered 30 to 35 minutes or until mixture is thick and most of the liquid is evaporated, stirring frequently near the end of cooking time. Ladle into 4 clean (1/2-pint) freezer-safe jars. Wipe rims of jars and seal. Cool at room temperature 24 hours. Store in refrigerator up to 3 months or in the freezer for up to 1 year.

Nutrition Information

Per Serving (2 Tbsp): 50 calories, 0 g fat (0 g saturated fat, 0 g trans fat) 11 g carbohydrates, 0 g protein, 1 g dietary fiber, 0 mg sodium, 3 g sugars

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