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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Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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