Hello again. So, we’ve passed the mid point of the year already. Time for a recipe which preserves the time of year perfectly. My recipe this week is an excellent way to use up a selection of the vegetables that are at their best over the next few weeks. If you have homegrown produce, all the better.

I was inspired by one of my favourite vegetable dishes, Ratatouille, when I put this recipe together. You can mix and match different, similar-textured vegetables in the recipe below, just replace weight for weight, one for another. I used a combination of red onion and mixed peppers, with fresh tomatoes and cooking apples, and some diced courgette (zucchini). The chutney is flavoured with garlic, bay leaves and ground coriander. Aubergine (egg plant) or squash would also be good in this mixture.

The quantities below make a very generous amount of chutney but you can of course, cut the amount of vegetables you use to make less.

Makes: approx. 3kg

Ingredients

• 450g prepared mixed bell peppers (approx. 1 each large green, yellow and orange peppers), finely chopped
• 450g prepared red onions, finely chopped
• 600ml cider or white wine vinegar
• 3 bay leaves
• 4 garlic cloves, peeled
• 450g fresh tomatoes, roughly chopped
• 450g prepared cooking apples, roughly chopped
• 2tbsp tomato purée
• 1tbsp ground coriander
• 500g prepared courgette (zucchini), diced
• 450g granulated sugar
• 1tbsp salt
• Freshly ground black pepper

1. Put the peppers and onions in a large saucepan and pour over the vinegar. Add the bay leaves, bring to the boil, cover and simmer for 15 minutes.

2. Meanwhile, put the garlic, tomatoes, apples and tomato purée in a food processer and blitz until smooth.

3. Pour over the peppers and onions and stir in the coriander and courgette (zucchini). Bring to the boil, cover and simmer for 25 minutes until tender and jam-like.

4. Stir in the sugar until dissolved, then mix in the salt and some pepper. Bring to the boil and cook for about 30 minutes until thick and jam-like.

5. Turn off the heat, discard the bay leaves and spoon into clean jars. Seal immediately. Leave to cool, then label and store for about 1 month before opening. The chutney should keep in a cool, dark cupboard for several months.

I look forward to sharing another recipe with you next month. Until then, enjoy the season and thanks for stopping by 🙂