RATATOUILLE CHUTNEY
Use up surplus peppers, aubergines, courgettes and tomatoes in this economical version of a French vegetarian classic
Provided by Mary Cadogan
Categories Condiment
Time 1h30m
Yield Makes about 2.5kg (enough to fill 8-10 large jars)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 14 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Sodium 0.1 milligram of sodium
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