Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.
Peel the tomatoes - prick them
with a sharp knife, place in a bowl
and cover with boiling water. Leave
for a few seconds then drain and cover with cold water. The skins will
now come away easily.
Chop the tomatoes and aubergine and seed and chop the
peppers. Put in a large heavy-based
pan with the onions and
garlic and bring to the boil. Cover
with a lid, lower the heat and gently
simmer for about one hour, stirring
occasionally, until tender.
Tip the sugar, vinegar, salt, coriander, paprika and cayenne
into the pan and bring to the boil
over a medium heat, stirring, until
the sugar has dissolved. Continue
to boil for 30 minutes or so, until the
mixture achieves a chunky chutney
consistency and the surplus watery
liquid has evaporated. Take care
towards the end of the cooking
time to continue stirring so that the
chutney doesn't catch on the
bottom of the pan.
Ladle the chutney into sterilised or dishwasher-clean jars (Kilner
jars are ideal) and top with paper jam covers. Seal the jars while still
hot. Leave to mature for at least a
month in a cool dark place.