It's the perfect time to make this chutney as the holiday season is around the corner. Make the chutney 1 month in advance & will be a great give away goodies. A perfect match for cheese and cold meats and also delicious in turkey sandwiches.
- 900g tomatoes
- 3 red peppers
- 1 large aubergine
- 1 green pepper
- 700g onions, peeled and fairy finely chopped
- 4 cloves garlic, crushed
- 350g granulated sugar
- 300ml white wine vinegar
- 1 tbsp salt
- 1 tbsp coriander seeds, crushed
- 1 tbsp paprika
- 2 tsp cayenne pepper
Peel the tomatoes-prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a minute then drain and cover with cold water. The skins will now come away easily.
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.
Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to boil over 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.
Ladle the chutney into sterillised or dishwasher-clean jars and top with paper jam covers. Seal the jam while still hot. Leave to mature for at least a month in a cool dark place