- 1½ kg mix of red pepper, aubergines and courgettes
- 500g ripe tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 500g onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g apple
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 500ml white wine vinegar
- 2 tsp black mustard seed
- 2 tsp lightly crushed coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 1 tbsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 red chilli (deseeded if you don't like it too hot)
- 300g light muscovado sugar
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.
Sterilising your jars
Wash jars and lids in soapy water. Rinse but don’t dry – just put in the oven for five minutes at 180C/160C fan/gas 4 and fill while still warm.