A warming winter chutney that is great with cheese, meat – well everything really! Basically, this chutney is just using up the veg that is left over so literally put it all in and see how it turns out. You just need about 2kg of toms, peppers, aubergines etc and 3/4kg of onions.

INGREDIENTS

900g peeled red tomatoes
100g green cherry tomatoes chopped in half
4 peppers (any colour!)
1 large aubergine
750g finely chopped onion
4 cloves garlic, crushed
350g granulated sugar
300ml white wine vinegar or distilled malt vinegar
1 TBSP salt
1 TBSP coriander seeds, crushed
1 TBSP paprika
2 tsp cayenne pepper or 1 fresh chilli to taste

METHOD

• • To peel the red tomatoes – prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water.
  • Peel the skins off the red tomatoes
  • Chop the tomatoes & aubergine and de-seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Gently simmer for about one hour, stirring occasionally, until tender.
  • Tip the sugar, vinegar, salt, coriander, paprika and cayenne/chilli into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved.
  • Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated.DIGWELL’s TIP: A chutney is ready when a spoon dragged across the mix leaves a trench in the surface which slowly fills with liquid.
  • Ladle the chutney into sterilised jars. Seal the jars while still hot.
  • Label and enjoy in a month or so