Meals and Courses

  • 1 garlic bulb (about 12 cloves), peeled and finely chopped
  • 300 g (10 oz) onions, chopped
  • 500 g (1 lb) tomatoes, skinned (optional) and roughly chopped
  • 500 g (1 lb) courgettes, diced
  • 6 peppers of different colours, halved, deseeded and cut into strips
  • 250 ml (8 fl oz) red wine vinegar
  • 250 g (8 oz) granulated sugar
  • 1 tablespoon tomato purée
  • 3 stems rosemary, leaves chopped
  • salt and pepper

Add all the ingredients to a preserving pan and cook, uncovered, over a gentle heat for 1½ hours, stirring from time to time, but more frequently towards the end of cooking as the chutney thickens.

Ladle into warm, dry jars, filling to the very top and pressing down well. Disperse any air pockets with a skewer or small knife and cover with screw-top lids. Label and leave to mature in a cool, dark place for at least 3 weeks.

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