Ratatouille Chutney


900g tomatoes, skinned & chopped

450g Spanish onions, chopped

450g courgettes, sliced thinly

1 green pepper & 1 red pepper, sliced

1 aubergine, diced

2 large garlic cloves, crushed

1 tbsp each of salt, cayenne pepper, paprika, and

ground coriander

300ml malt vinegar & 350g granulated sugar.


  • Put vegetable and spices into a large pan. Cover and cook gently until juices run.
  • Bring to the boil, reduce heat, uncover and simmer for 1-1½ hours until vegetables are soft but still recognizable and most of the water from the tomatoes has evaporated.
  • Add vinegar and sugar, dissolve sugar. Continue cooking for 1 hour until thick and no free vinegar on top.
  • Spoon hot chutney into sterilized jars.

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