Penelope's Prize-Winning Zucchini Chutney Recipe

I come from a long line of condiment aficionados. The following recipe was my sister's award winning entry in a Canadian Living Magazine contest in which she won first prize in the 'fruits and vegetables' category. This succinct version of the recipe was sent to me by  her friend Erica who makes a batch of the chutney annually, ' cause it's so good.

 

And that's it for zucchini recipes for this year.......

  

Ingredients:

·         4 cups chopped peeled apples (Use a food processor for first 3 ingredients)
·         6 cups finely chopped zucchini
·         2 cups finely chopped onion
·         2 cups raisins
·         1/2 cup chopped pitted prunes
·         1/2 cup chopped candied ginger
·         4 cups brown sugar or honey
·         1 ½ cups cider vinegar
·         1/2 tsp. cayenne pepper
·         2 tsp. cinnamon and salt
·         1 tsp. ground cloves
·         1 tsp. ground allspice
·         1 tsp. mustard seed
·         1   19 oz. can crushed pineapple (drained)

Bring all to a boil in large pot and simmer for 1 hour. (Sterilize sealer jars in oven for 15 minutes @ 225 degrees F. and boil the lids.) Pour the chutney into the hot jars, seal, and wait for the lids to pop.