Ratatouille Chutney

Ratatouille Chutney

A tasty chutney that goes well with cheese and cold meats
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  • 2 lbs 900 g tomatoes, skinned and chopped
  • 1 lb 450 gspanish onions, chopped
  • 1 lb 450 g courgettes, sliced thinly
  • 1 large green pepper sliced
  • 1 large red pepper sliced
  • 1 aubergine diced
  • 2 large garlic cloves crushed
  • 1 tablespoon salt
  • 1 tablespoon cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon ground coriander
  • 1/2 pint 300 ml malt vinegar
  • 12 oz 350 g granulated sugar


  • Place the tomatoes, onions, courgettes, peppers, aubergine and garlic in a large pan. Add the salt, cayenne and paprika and coriander. Cover and cook gently, stirring occasionally, until the juices run.
  • Bring to a boil, reduce the heat, uncover and simmer for 1-1/2 hours or until the vegetables are soft but still recognizable as shapes, and most of the water from the tomatoes has evaporated.
  • Add the vinegar and sugar, stirring to dissolve the sugar. Continue to cook for 1 hour or until the chutney is thick and there is no free vinegar on top.
  • Spoon while still hot into cooled, sterilized jars and seal with vinegar-proof covers. Label and store for at least 2 months to mature.


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