2Ib tomatoes, skinned and chopped
1Ib spanish onions, chopped
1Ib courgettes, sliced thinly
1 large green pepper, sliced
1 large red pepper, sliced
1 aubergine, diced
2 large garlic cloves, crushed
1 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon ground coriander
half pint malt vinegar
12 oz granulated sugar
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Place toms, onions, courgettes, peppers, aubs and garlic in a large pan. Add salt, cayenne, paprika and coriander. Cover and cook gently, stirring occasionally, until the juices run.
Bring to the boil, reduce the heat, uncover and simmer for 1 - 1 1/2 hours or until the vegs are soft but still recognisable as shapes, and most of the water from the toms has evaporated.
Add the vinegar and sugar, stirring to dissolve the sugar. Continue to cook for 1 hour or until the chutney is thick and there is no free vinegar on top.
Spoon while still hot into cooled, sterilised jars and seal with vinegar proof covers. Store for 2 months to mature before eating.
This is taken exactly as printed from the WI Preserving book I have - so of course, tweek it as you see fit!
Jitterbug, there are several collections of WI recipe books. I have 4 collections - 16 books in total - everything from the perfect Christmas to breads, cakes and preserves. They crop up from time to time in
www.thebookpeople.co.uk, much cheaper than buying in a book shop!
