Ratatouille Chutney
A tasty chutney that goes well with cheese and cold meats
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Ingredients
- 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
Instructions
- 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.
Notes
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Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!