Chutney recipe for 4 - 8 people, takes only 20 mins; recipe has red pepper, tomato, onion, apple, white wine vinegar, mustard seed, coriander seed, paprika, red chilli and light muscovado sugar.
Ratatouille chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Red Pepper: 1 1/2 kg mix of red pepper, aubergines and courgettes
- Red Chilli: 1 red chilli (deseeded if you don't like it too hot)
- Onion: 500g onion
- Tomato: 500g ripe tomato
- Paprika: 1 tbsp paprika
- White Wine Vinegar: 500ml white wine vinegar
- Apple: 500g apple
- Coriander Seed: 2 tsp lightly crushed coriander seed
- Mustard Seed: 2 tsp black mustard seed
- Light Muscovado Sugar: 300g light muscovado sugar
Directions
- Chop the peppers, aubergines and courgettes into very small pieces. You can chop them roughly and pulse them in a food processor, if you like. Peel and chop the tomatoes. Finely chop the onions. Peel, core and finely chop the apples. Put everything in a large wide pan with the vinegar, 2 tsp salt, the mustard and coriander seeds, paprika and chilli, if using. Bring to the boil, stirring, then simmer for 25-30 mins until all the vegetables are very tender.
- Stir in the sugar until it has dissolved, then boil until the chutney is thickened and pulpy. Pot into warm, sterilised jars (see tip, below), seal and label.
