Carol’s Summer Vegetable Chutney

A delicious way to preserve the flavours of summer for the whole year.


 

  • 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

 

  1. Chop all vegetables fairly small.
  2. Mix all ingredients in a stainless steel pan. Leave for 12 hours.
  3. Bring slowly to the boil and simmer until reduced by a quarter.
  4. Can be bottled immediately or when cold. (Not lukewarm)
  5. Ready to eat after six weeks, should keep for at least a year.

Method

  1. Chop all vegetables fairly small.
  2. Mix all ingredients in a stainless steel pan. Leave for 12 hours.
  3. Bring slowly to the boil and simmer until reduced by a quarter.
  4. Can be bottled immediately or when cold. (Not lukewarm)
  5. 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.”

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