- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 14
- Fat Content: 0g
- Saturated Fat Content: 0g
- Carbohydrate Content: 3g
- Sugar Content: 3g
- Fiber Content: 0g
- Protein Content: 0g
- Sodium Content: 0.1g
Ratatouille chutney
Ingredients
- red-pepper - 1 1/2 kg mix of red pepper, aubergines and courgettes
- tomato - 500g ripe tomato
- onion - 500g onion
- apple - 500g apple
- white-wine-vinegar - 500ml white wine vinegar
- mustard-seed - 2 tsp black mustard seed
- coriander-seed - 2 tsp lightly crushed coriander seed
- paprika - 1 tbsp paprika
- red-chilli - 1 red chilli (deseeded if you don't like it too hot)
- light-muscovado-sugar - 300g light muscovado sugar
Instructions
- 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.
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.
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