Ratatouille Chutney

A delicious summery chutney perfect stirred through plain pasta for an easy supper

Ingredients

Onions (medium) , Peeled and chopped
1lb
450 g
Tomatoes , chopped
2lb
900 g
Aubergine
2 each
Courgettes , Diced 1 cm, skin on
1lb
450 g
Red Bell Peppers
2 each
Green Beans , Topped, tailed, chopped 1 cm length
1lb
450 g
Garlic Clove , finely chopped
3 each
Oregano , Fresh, sprigs
3 each
Bay Leaves , Fresh
2 each
Sea Salt
1 tbsp
Paprika
1 tbsp
Vinegar, Red Wine
10 fl oz
300 ml
Sugar, White granulated
14 oz
400 g

Method

Wash jars and put into a low oven to warm and dry Trim and chop the aubergine first, and sprinkle with about 2 teaspoons salt. Set aside while you prepare the remaining ingredients Pour boiling water over the tomatoes and leave for 1 minute. Drain and then peel off the skins before chopping. Chop the remaining vegetables to similar sizes Rinse the salt from the aubergines then cook with the onions, tomatoes, courgettes, beans, peppers and garlic together gently until softened. Add the chopped oregano and the bay leaves, salt, paprika and vinegar and simmer together for around 25-30 minutes until soft Add the sugar, stirring to dissolve Simmer for a further 30 minutes, stirring often, until thick Remove bay leaves before potting up into the warm jars

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

Makes 12-13 227g/8oz jars

Look after it

Keep in a cool dark place for 2 months before using - will then keep for up to 2 years - if you can!

What to put it in

Try the 284ml Chutney Jar for the Ratatouille Chutney recipe
Chutney Chutney

Rosie's Ingredient Calculator

ingredient calculator
Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match

Onions (medium)

Tomatoes

Aubergine

Courgettes

Red Bell Peppers

Green Beans

Sugar, White granulated

Chutney recipe published by
Nutrition facts: 0 Calories