Place all the vegetables in a large non-reactive saucepan. Add the garlic, thyme, oregano, cayenne and salt. Cook over a low heat until some of the juices are extracted from the vegetables.
Increase the heat and cook for a further 25 minutes, stirring, after which most of the liquid should have evaporated and the vegetables are soft but still whole.
Add the vinegar and sugar and combine.
Reduce the heat to moderate and cook for a further hour, when the chutney should be quite thick.
Spoon into hot kilner jars and seal. Best left for 2 months if possible.
