Jam and Preserve Recipes
Ratatouille Chutney
A delicious summery chutney perfect stirred through plain pasta for an easy supper
Ingredients
Onions (medium),
Peeled and chopped
Peeled and chopped
1lb
450 g
Tomatoes,
chopped
chopped
2lb
900 g
Aubergine
2 each
Courgettes,
Diced 1 cm, skin on
Diced 1 cm, skin on
1lb
450 g
Red Bell Peppers
2 each
Green Beans,
Topped, tailed, chopped 1 cm length
Topped, tailed, chopped 1 cm length
1lb
450 g
Garlic Clove,
finely chopped
finely chopped
3 each
Oregano,
Fresh, sprigs
Fresh, sprigs
3 each
Bay Leaves,
Fresh
Fresh
2 each
1 tbsp
Paprika
1 tbsp
10 fl oz
300 ml
Sugar, White granulated
14 oz
400 g
Rosie's Ingredient Calculator
Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.
Method
- Wash jars and put into a low oven to warm and dry
- Trim and chop the aubergine first, and sprinkle with about 2 teaspoons salt. Set aside while you prepare the remaining ingredients
- Pour boiling water over the tomatoes and leave for 1 minute. Drain and then peel off the skins before chopping.
- Chop the remaining vegetables to similar sizes
- Rinse the salt from the aubergines then cook with the onions, tomatoes, courgettes, beans, peppers and garlic together gently until softened.
- Add the chopped oregano and the bay leaves, salt, paprika and vinegar and simmer together for around 25-30 minutes until soft
- Add the sugar, stirring to dissolve
- Simmer for a further 30 minutes, stirring often, until thick
- Remove bay leaves before potting up into the warm jars
How long will it take to make?
Preparation time:
30 mins
Cooking time:
1 hour 30 mins
Total time:
2 hours
How much?
Makes 12-13 227g/8oz jars
Look after it
Keep in a cool dark place for 2 months before using - will then keep for up to 2 years - if you can!
Useful links
Try the 370ml round jar for the Ratatouille Chutney recipe
Rosie's Preserving School Workshops
Ratatouille Two Ways
