A delicious way to preserve the flavours of summer for the whole year.
Serves people
Method
- Chop all vegetables fairly small.
- Mix all ingredients in a stainless steel pan. Leave for 12 hours.
- Bring slowly to the boil and simmer until reduced by a quarter.
- Can be bottled immediately or when cold. (Not lukewarm)
- Ready to eat after six weeks, should keep for at least a year.
Ingredients
- 1 kilo(s) courgettes
- 1 kilo(s) aubergines
- 1 kilo(s) red peppers
- 1.5 kilo(s) ripe tomatoes
- 1 kilo(s) onions
- 500 grams currants
- 1 kilo(s) sugar
- 1 liter(s) cider or wine vinegar
- 1 tablespoon(s) (heaped) of hot curry powder
- 1 teaspoon(s) cayenne / chilli powder
- 1 teaspoon(s) ground black pepper
- 4 cloves of garlic, chopped
- 2 teaspoon(s) sweet paprika
- 3 teaspoon(s) salt
Recipe from Carol Downie, tutor on our preserving courses.
She says: “Using good quality ingredients gives a tastier product – growing your own ingredients organically will taste best of all.”
