Christmas Chutney

By Bartbear1

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Ingredients

900g tomatoes
3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb)
700g onions, peeled and fairly finely chopped by hand or in a food processor
4 fat cloves garlic, crushed
350g granulated sugar
300ml/½pint white wine vinegar or distilled malt vinegar
1 tbsp salt
1 tbsp coriander seeds, crushed
1 tbsp paprika
2 tsp cayenne pepper

Details

Level of difficulty Average
Preparation time 2mins
Cost Average budget

Preparation

Step 1

Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.

Step 2

Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender

Step 3

Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.

Step 4

Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.