Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.