Roasted Red Pepper, Tomato and Chilli Chutney

This is a recipe you can alter the strength of according to your taste buds. It’s a useful way to use up the glut of produce from the allotments, hence the ingredients list can be flexible; it is essential that the Sugar and Vinegar are maintained at a reasonable level. This recipe will do 4 or 5 Medium Kilner jars dependant on how large you cut the vegetables.

Ingredients:

2 Lbs. of Courgette, diced; I use the Rugosa variety from my allotment.

2 to 3 Lbs. of Ripe Tomatoes Chopped.

4 Medium Red Onions, chopped to fairly small size.

4 Red Peppers, Roasted in the oven, sliced and diced, or a 460 gram jar of the same.

3 cloves of Garlic finely chopped.

Hand full of Green French Beans sliced, I also include some Borlotti Beans.

Good Pinch of Chilli flakes or chopped fresh Chilli’s to taste.

1 or 2 teaspoons of smoked Paprika to Taste.

1 Tablespoon of Tomato Puree.

1.5 cups of granulated sugar, more if you like your Chutney sweet.

200 Millilitres (2 cups) of Malt Vinegar, more if you like your Chutney sour.

Salt and pepper to taste.

Method:

In a large stainless steel pan (3 to 5 Litres) put enough oil to coat the bottom of the pan, warm on a moderate heat.

Place the Onions, Garlic and Peppers in the pan and stir with a wooden spatula until the Onions are soft, then add the Tomatoes and Courgette along with the Beans.

Eventually the juice from the tomatoes will provide enough moisture for you to turn up the heat to achieve boiling point. Allow to boil for several minutes then add all of the other ingredients.

Drop the heat to a rolling simmer and keep stirring to ensure the contents of the pan remain free flowing and do not stick to the base of the pan.

As the Chutney reduces keep tasting to ensure the mix of Chilli, Sugar, Vinegar and Paprika are acceptable to your taste buds.

Once the Chutney has reduced to an acceptable moisture level, or the consistency of your choice, then allow to cool, before putting the contents into sterilised jars and sealing appropriately.

In an unopened Kilner Jar this Chutney will l last for up to a year, I would suggest one to two months maturation period, once opened, consume within a month.

Roasted Red Pepper, Tomato and Chilli Chutney