Ratatouille chutney

• mix of red pepper1 ½kg kg

  aubergines and courgettes

• ripe tomato↗500g g
• onion↗500g g
• apple↗500g g
• white wine vinegar↗500ml ml
• black mustard seed2 tsp tsp
• lightly crushed coriander seed2 tsp tsp
• paprika↗1 tbsp tbsp
• red chilli↗1

  (deseeded if you don't like it too hot)

• light muscovado sugar↗300g g

Step-by-step instructions

1. 1

   Chop the peppers, aubergines and courgettes into very small pieces. You can chop them roughly and pulse them in a food processor, if you like. Peel and chop the tomatoes. Finely chop the onions. Peel, core and finely chop the apples. Put everything in a large wide pan with the vinegar, 2 tsp salt, the mustard and coriander seeds, paprika and chilli, if using. Bring to the boil, stirring, then simmer for 25-30 mins until all the vegetables are very tender.

2. 2

   Stir in the sugar until it has dissolved, then boil until the chutney is thickened and pulpy. Pot into warm, sterilised jars (see tip, below), seal and label.