Low Sodium Chutney
|Zucchini||6 Cup (96 tbs), sliced and ground|
|Green peppers||2 , ground|
|Tart apples||2 Cup (32 tbs), cored but not peeled, coarsely ground|
|Onion||1 , ground|
|Raisins||3⁄4 Pound, ground|
|Celery seed||1 Tablespoon|
|Honey||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon, grated|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Frozen concentrated orange juice||1 1⁄3 Cup (21.33 tbs) (Undiluted)|
Combine all ingredients and simmer until thick.
Spoon into sterilized jars; seal and process in boiling water bath for 10 minutes.
Jars to be used soon need not be processed; keep well in refrigerator.
This chutney mellows and blends flavors after a week or two.