Ratatouille chutney

Ratatouille chutney

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Cooking time

Prep: 30 mins Cook: 1 hr

Skill level

Easy

Servings

Makes about 2.5kg (enough to fill 8-10 large jars)

Use up surplus peppers, aubergines, courgettes and tomatoes in this economical version of a French vegetarian classic

Nutrition and extra info

Additional info

  • Freezable
  • Gluten-free
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per tbsp

kcalories
14
protein
0g
carbs
3g
fat
0g
saturates
0g
fibre
0g
sugar
3g
salt
0.1g

Ingredients

  • 1½ kg mix of red peppers, aubergines and courgettes
  • 500g ripe tomatoes
  • 500g onions
  • 500g apples
  • 500ml white wine vinegar
  • 2 tsp black mustard seeds
  • 2 tsp lightly crushed coriander seeds
  • 1 tbsp paprika
  • 1 red chilli (deseeded if you don't like it too hot)
  • 300g light muscovado sugar

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, September 2013

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Comments

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patilo33's picture

Absolutely superb. Full of flavour with a slight kick.
Used over ripe courgettes, malt vinegar and two red chilies.
Hate boiling all that veg for ages so gave it just 1 hour, then mashed it down a bit.
Turned out a mellow colour, superb flavour with just a slight kick.
Great with cheese or barbecued beef burgers.
Xxxxx stars

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