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Zucchini, Tomatillo, and Ancho Chile Chutney

A few years ago when we had an abundance of green tomatoes, we made a wonderful chutney that paired really well with meat. This year I turned to the River Cottage Cookbook for a chutney recipe - and found one that used lots of zucchini - something we've had plenty of this year. I made a few modifications from the original based on what I had at hand, and the results turned out great. We grilled some pork chops that night just for a taste test, and this is not to be missed!

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