A tasty chutney that goes well with cheese and cold meats
2lbs900 g tomatoes, skinned and chopped
1lb450 gspanish onions, chopped
1lb450 g courgettes, sliced thinly
1large green peppersliced
1large red peppersliced
2large garlic clovescrushed
1/2pint300 ml malt vinegar
12oz350 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.