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Pickled Vegetable Chutney

Serves: 4

This is one of the dishes created by Compass Group chefs for the company's Stop Food Waste Day celebration on April 27 for Earth Day. The full gallery is here 


Prep time 5 minutes 
Cook time 15 minutes 


16 ounces of vegetable trim (zucchini, carrot, cucumber, cauliflower, cabbage, peppers, onion, and scallion)

½ cup water

2 teaspoons kosher salt

½ cup unfiltered, raw apple cider vinegar

1 tablespoon agave nectar or honey

2 tablespoons dried oregano

1 teaspoon smoked paprika

½ cup unfiltered, raw apple cider vinegar

¼ cup olive oil

Method of Preparation:

  1. In a small saucepan place water, salt, sweetener of choice, oregano & smoked paprika to simmer to dissolve the salt and take off the heat. Add apple cider vinegar
  1. Cut vegetable trim to similar-sized pieces.
  1. Place vegetables and hot vinegar mixture in a heavy-duty zip lock bag or nonreactive jar, add olive oil. Coat the vegetables and place them in the fridge overnight.
  1. Strain the brine into a container and reserve. Place the pickled vegetables into a food processor and pulse to desired constancy, adding reserved brine as needed.
  1. Place your pickled chutney in a nonreactive jar or bag. Chutney will hold for four weeks.


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