A few years ago we made a green tomato chutney with plenty of ancho chiles, and it made an amazing grilled meat condiment for the rest of the year. This year, I was thumbing through the River Cottage Cookbook and saw a zucchini-based chutney recipe. Given that we have a bushel of zucchini, I decided to make a few alterations to achieve that smokey spicy combo from a few years back - with the bonus of using up extra zucchini!

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