RATATOUILLE CHUTNEY

Ratatouille chutney image

Provided by Mary Cadogan

Time 1h30m

Yield Makes about 2.5kg (enough to fill 8-10 large jars)

Number Of Ingredients 10

1 ½kg mix of red pepper , aubergines and courgettes
500g ripe tomato
500g onion
500g apple
500ml white wine vinegar
2 tsp black mustard seed
2 tsp lightly crushed coriander seed
1 tbsp paprika
1 red chilli (deseeded if you don't like it too hot)
300g light muscovado sugar

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