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Vegetable Chutney

This easy vegetable chutney offers a dollop of summer sunshine, right there on your plate. Delicious with slow-roasted pork!


  • 2lb plum tomatoes, skinned, seeded and roughly chopped

  • 1lb onions, peeled and roughly chopped

  • 1lb aubergine, cut into ½" cubes and salted for half an hour

  • 1lb courgettes, cut into ½" slices

  • 2 red peppers, seeded and cut into ½" squares

  • 1 green pepper, seeded and cut into ½" squares

  • 2 green chillies, seeded and finely diced

  • 6 cloves garlic, peeled and finely diced

  • 2 sprigs fresh thyme

  • 1tbs oregano leaves

  • 1 tbsp cayenne pepper (less if you don’t like the fire)

  • 1tbs salt

  • 15 floz white wine vinegar

  • 1lb caster sugar


  • 1.

    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.

  • 2.

    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.

  • 3.

    Add the vinegar and sugar and combine.

  • 4.

    Reduce the heat to moderate and cook for a further hour, when the chutney should be quite thick.

  • 5.

    Spoon into hot kilner jars and seal. Best left for 2 months if possible.

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