Preservation Friday: Mediterranean Chutney

This recipe is great if you want to preserve some of the summer glut from the greenhouse. Courgettes, aubergines, peppers, and tomatoes all go in to make a spicier than average chutney.


  • 500g of skinned tomatoes
  • 500g of mild onion
  • 500g of courgette or marrow
  • 3 medium peppers (red, green and yellow if possible)
  • 350g 0f sugar
  • 300ml of malt vinegar
  • 250g aubergine
  • 1/2 a bulb of garlic
  • 1 tbsp of salt
  • 1 tbsp of cayenne pepper
  • 1 tbsp of paprika
  • 1 tbsp of ground corriander


Sterilise the jars in the oven. 

Begin by washing and then sterilising your jars in the oven.

Chop everything together in a large pan. 

Dice the peppers, aubergine, courgette, onion and tomato into a large pan. Add the garlic, salt, cayenne, paprika, and corriander, and cook for an hour until the vegetables are soft.

Mix the ingredients and cook them for an hour. 

Add the sugar and vinegar, and reduce for a further hour and a half. If you aren’t sure whether the chutney is at the right consistency, test it by cooling a teaspoon of the mixture on a plate. The chutney should be like jam – a viscous liquid.

Ladle the mixture into the sterilised jars.

Ladle the mixture into the sterilised jars, and allow to cool slightly before closing the lids.


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