How to make Ratatouille Chutney | Rosie Makes Jam Recipes

Ratatouille Chutney

A delicious summery chutney perfect stirred through plain pasta for an easy supper


Onions (medium),
Peeled and chopped
450 g
900 g
2 each
Diced 1 cm, skin on
450 g
Red Bell Peppers
2 each
Green Beans,
Topped, tailed, chopped 1 cm length
450 g
Garlic Clove,
finely chopped
3 each
Fresh, sprigs
3 each
Bay Leaves,
2 each
1 tbsp
10 fl oz
300 ml
Sugar, White granulated
14 oz
400 g

Rosie's Ingredient Calculator

Onions (medium)
Red Bell Peppers
Green Beans
Sugar, White granulated

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Wash jars and put into a low oven to warm and dry
  2. Trim and chop the aubergine first, and sprinkle with about 2 teaspoons salt. Set aside while you prepare the remaining ingredients
  3. Pour boiling water over the tomatoes and leave for 1 minute. Drain and then peel off the skins before chopping.
  4. Chop the remaining vegetables to similar sizes
  5. Rinse the salt from the aubergines then cook with the onions, tomatoes, courgettes, beans, peppers and garlic together gently until softened.
  6. Add the chopped oregano and the bay leaves, salt, paprika and vinegar and simmer together for around 25-30 minutes until soft
  7. Add the sugar, stirring to dissolve
  8. Simmer for a further 30 minutes, stirring often, until thick
  9. 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!

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

Try the 370ml round jar  for the Ratatouille Chutney recipe

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