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
Begin by washing and then sterilising your jars in the oven.
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.
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, and allow to cool slightly before closing the lids.