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Ratatouille chutney

Ratatouille chutney

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per tbsp
NutrientUnit
kcal14
fat0g
saturates0g
carbs3g
sugars3g
fibre0g
protein0g
salt0.1g
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Ingredients

  • 1 ½kg mix of red pepper , aubergines and courgettes
  • 500g ripe tomato
  • 500g onion
  • 500g apple
  • 500ml white wine vinegar
  • 2 tsp black mustard seed
  • 2 tsp lightly crushed coriander seed
  • 1 tbsp paprika
  • 1 red chilli (deseeded if you don't like it too hot)
  • 300g light muscovado sugar

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, September 2013

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A star rating of 5 out of 5.2 ratings
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