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Vegetable Chutney

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A flavorful homemade vegetable chutney that enhances any meal with a hot and tangy kick.

Ingredients

Scale
  • 900g tomatoes
  • 3 red peppers
  • 1 large aubergine
  • 1 green pepper
  • 700g onions
  • 4 cloves garlic
  • 350g granulated sugar
  • 300ml white wine vinegar or distilled malt vinegar
  • 1 tbsp salt
  • 1 tbsp coriander seeds
  • 1 tbsp paprika
  • 2 tsp cayenne pepper

Instructions

  1. Prick the tomatoes with a sharp knife, place them in a bowl and cover with boiling water, then drain and cover with cold water to remove skins.
  2. Chop the tomatoes and aubergine into small pieces. Seed and chop the red and green peppers.
  3. In a large heavy-based pan, combine chopped vegetables with sliced onions and minced garlic, then bring to a boil.
  4. Cover the pan with a lid, lower the heat and simmer for about 60 minutes, stirring occasionally until vegetables are tender.
  5. Add sugar, vinegar, salt, coriander seeds, paprika and cayenne pepper; stir and bring to a boil until sugar dissolves.
  6. Continue boiling for about 30 minutes until the mixture reaches a chunky chutney consistency, stirring often.
  7. Ladle the hot chutney into sterilized jars, cover with paper jam covers, and seal while hot. Allow to mature for at least a month in a cool dark place.

Notes

Best when allowed to sit for a month to develop flavors. Store jars in a cool dark place.

Nutrition

Keywords: vegetable chutney, Indian condiment, homemade chutney, spicy sauce, vegetable recipes

Find it online: https://alexandrarecipes.com/vegetable-chutney/