Tomato And Aubergine Chutney
Ingredients
- 500 g Roma tomatoes skinned, deseeded and finely chopped
- 200 g aubergines finely chopped
- 200 g red peppers deseeded and finely chopped
- 300 g onions finely chopped
- 2 garlic cloves crushed
- 180 g sugar – I used fructose
- 150 mls white wine vinegar
- 7.5 mls salt and freshly ground black pepper to season
- 5 mls coriander seeds
- 7.5 mls ground paprika
- 5 mls cayenne pepper
Method
- place the tomatoes, aubergines, peppers, onions and garlic into a sauté pan over a medium heat
- you want everything to get really hote
- cover and reduce the heat and simmer for 30 minutes, stirring occasionally
- add the balance of the ingredients and stir until the sugar has dissolved
- continue to simmer with the lid off for 20 minutes, or until the liquid has dissolved
- you want a chunky chutney consistency
- stir towards the end of the cooking time to ensure nothing sticks to the bottom of your pan
- cool and place into sterilized glass jars for storing
Notes
Please note, do not be too exact with the vegetable measurements, just get as close as you can!