Tomato And Aubergine Chutney
Makes enough for: 1 batch 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, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 180 g fructose
- 150 mls white wine vinegar
- 5 mls coriander seeds
- 7.5 mls ground paprika
- 5 mls cayenne pepper
- salt and freshly ground black pepper to season
Method
- place the tomatoes, aubergines, peppers, onions and garlic into a sauté pan over a medium heat
- you want everything to get really hot
- cover and reduce the heat and simmer for 30 minutes, stirring occasionally
- add the balance of the ingredients and stir until the fructose 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!