Name: Ratatouille chutney
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 800 gram canned diced tomatoes; 2 red capsicums, seeded, chopped; 1 yellow capsicum, seeded, chopped; 1 green capsicum, seeded, chopped; 1 large eggplant, chopped; 3 onions, peeled, finely chopped; 4 clove garlic, crushed; 2 long red chillies, finely chopped; 1 1/2 cup sugar; 1 1/4 cup malt vinegar; 1 tablespoon salt; 1 tablespoon rosemary; 1 tablespoon smoked paprika; 2 teaspoon mustard seeds; ciabatta rolls, rare roast beef slices to serve (optional)

Ratatouille chutney

Filled with exceptional flavour, this tasty ratatouille chutney recipe is fantastic dolloped onto ciabatta rolls filled with plenty of rare roast beef. Delicious!

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Makes 4 cup

Prep

20M

Cook

1H 15M

Total

1H 35M

Ingredients

800 gram canned diced tomatoes

2 red capsicums, seeded, chopped

1 yellow capsicum, seeded, chopped

1 green capsicum, seeded, chopped

1 large eggplant, chopped

3 onions, peeled, finely chopped

4 clove garlic, crushed

2 long red chillies, finely chopped

1 1/2 cup sugar

1 1/4 cup malt vinegar

1 tablespoon salt

1 tablespoon rosemary

1 tablespoon smoked paprika

2 teaspoon mustard seeds

ciabatta rolls, rare roast beef slices to serve (optional)

Method

1.In a large heavy-based saucepan, mix together tomatoes, capsicums, eggplant, onions, garlic and chillies. Cook over low heat, covered, for 45 minutes, stirring, until vegetables are very soft.

2.Add sugar, vinegar, salt, rosemary, paprika and seeds to pan. Stir over low heat until sugar dissolves. Bring to the boil on high, then cook for 25-30 minutes, stirring, until thickened.

3.Ladle chutney into warm, sterilised jars and seal (see tip). Serve dolloped onto ciabatta rolls filled with rare roast beef, if desired.

Store sealed and unopened preserves in a cool, dark place. Once opened, store chutney in fridge.

Note

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