Ahem… So, this one time, in my kitchen, I tried to make Paleo Zucchini Marmalade. Sounds kind of weird, I know, but, if it had actually turned out, it would have been wonderful, tasting very much like regular orange marmalade. I had make Zucchini Marmalade before, non-Paleo style, and it was soooo good. I figured, “What could be so hard about making this Paleo? I can just substitute coconut sugar and honey for the regular sugar!” Yeah, not so much.
I followed the recipe for the Zucchini Marmalade, subbing in my coconut sugar and honey (4 parts coconut sugar, 1 part honey because that’s what I had available) and noticed a peculiar odor – vinegar. What?! There’s no vinegar in marmalade!
This is what happened, as far as I can surmise (please let me know in the comments if you can confirm this): coconut sugar, when it reaches boiling, and is combined with lemon, turns vinegary.
What the heck was I supposed to do?! What kind of sweet condiment has vinegar? CHUTNEY! So, I added onions and raisins, and… VOILA! Accidental Paleo Chutney!
As with all veggie-based recipes, to ensure food safety, pressure can. I processed these at 12 lbs. pressure for 55 minutes. Be sure to prepare your jars ahead of time by washing thoroughly and boiling for 10 minutes. Check the rims of the jars for nicks and cracks before filling. Keep the jars warm while cooking the chutney. I often do this by putting them in the oven at 200*F. Remember to heat up your lids and rings in hot (but not boiling) water on the stove and, when you put the chutney in the jars, wipe the rims with a damp, clean cloth, put the lids on and tighten the rings finger tight (unless you use Tattler lids, in which case, you want to leave them loose). Enjoy!
Here’s the recipe:
Accidental Paleo Chutney
- 2 lbs. washed & finely shredded garden-fresh zucchini
- 1 tsp. grated lemon peel (fresh is best)
- Juice from 1/2 lemon
- 1 -13 oz. can crushed pineapple, drained
- 1 pkg. classic powdered pectin (1 3/4 oz.)
- 4 c. coconut sugar
- 1 c. raw honey
- 1 T. ground ginger, or 2 T. finely chopped crystallized ginger
- 1 T. Chinese Five Spice powder
- 1 small onion, chopped
- 1/2 c. raisins
- Put zucchini into a large pot.
- Add lemon peel, lemon juice, pineapple, onion, and raisins.
- Bring ingredients to a rolling boil.
- Lower heat and continue to simmer, uncovered, until zucchini is tender and raisins are swollen.
- Add pectin.
- Bring to a boil again, and stir in coconut sugar, honey, ginger, and Chinese Five Spice.
- Keep at a rolling boil for 1 minute, stirring constantly.
- Remove from heat and check for foam.
- Stir for 5 minutes to prevent zucchini from floating.
- Ladle into sterilized jars, seal with hot lids and rings, and process in a pressure canner at 12 lbs. for 55 minutes.
- Be sure to let the pressure canner decompress completely before removing the lid, and let the jars cool on a towel-covered counter or a baker’s cooling rack overnight.
- You will hear the lids “ping” if they have sealed properly.
- Check the lids by hand after the jars have cooled overnight by removing the rings and gently trying to lift the lids with your fingers.
- Don’t pull so hard that you actually do take the lids off!
- If you cannot take the lids off easily, your jars are sealed!