A delicious summery chutney perfect stirred through plain pasta for an easy supper
, Peeled and chopped
, Diced 1 cm, skin on
Red Bell Peppers
, Topped, tailed, chopped 1 cm length
, finely chopped
, Fresh, sprigs
Vinegar, Red Wine
10 fl oz
Sugar, White granulated
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?
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!