Ratatouille Chutney

Image and recipe courtesy of Waitrose & Partners

Chutney is one of the best store-cupboard staples to have on hand and is a great way to use up a glut of seasonal veg. Adapt the recipe to whatever veggies you have available or growing in the garden. Once opened, use within 2 weeks.

  • 750g mixed red peppers, courgettes and aubergines, chopped (about 1 of each)
  • 250g organic tomatoes, chopped
  • 2 organic red onions, chopped
  • 1 Bramley apple, peeled, cored and chopped
  • 1 red chilli, seeded and chopped
  • 175g light brown muscovado sugar
  • 250ml Aspall Organic Cyder Vinegar
  • 1 tsp mustard seeds
  • 1 tsp fennel or coriander seeds
  • 2 tsps sweet smoked paprika
  • 1 tsp sea salt
  • Place the chopped vegetables, apple and chilli in a large pan and stir in the sugar, vinegar, seeds, paprika and salt.
  • Cook gently, stirring until the sugar dissolves. Bring to the boil and simmer gently for 20 minutes until thickened.
  • Cool slightly before spooning into sterilised jars, top with a waxed disc and sealed with a lid.
  • Cook’s tip: to sterilise the jars, wash in warm soapy water and rinse well. Place the jars and lids in a preheated 150ºC/Fan 130°C/Gas 2 oven for 10 minutes until completely dry. If using kilner jars with rubber seals, boil them in a large pan of water instead as the dry heat of the oven will damage them.
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