Ratatouille chutney

Ratatouille chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 30 mins Cook: 1 hr


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

  • Freezable
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per tbsp

  • kcal14
  • fat0g
  • saturates0g
  • carbs3g
  • sugars3g
  • fibre0g
  • protein0g
  • salt0.1g


  • 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
    Coriander seed

    Coriander seed

    kor-ee-and-er 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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Sep, 2013
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
5th Jan, 2015
How long will this keep for???
goodfoodteam's picture
15th Jan, 2015
Hi biddy77 thanks for your question. Provided that the jars are properly sterilised and are sealed this chutney should be fine for up to a year. Once opened, eat within a month. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?