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
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.