Makes ± 2 litres
450g onions, chopped
- Put the chopped onions, tomatoes, aubergine, courgettes, peppers and garlic in a preserving pan.
- Cover the pan with a lid and cook gently over a very low heat, stirring occasionally, for about 15 minutes, or until the juices start to run.
- Tie the rosemary, thyme and bay leaves in a piece of muslin (cheesecloth).
- Add to the pan with the salt, paprika and half the vinegar.
- Simmer, uncovered, for 25 minutes, or until the vegetables are tender and the juices reduced.
- Add the Huletts Caramel Sugar and remaining vinegar to the pan and stir over a low heat until the sugar has dissolved.
- Simmer for 30 minutes, stirring the chutney frequently towards the end of cooking time.
- When the chutney is reduced to thick consistency and no excess liquid remains, discard the herbs, then spoon the chutney into warmed sterilised jars.
- Set aside until cool, then cover and seal with vinegar-proof lids.
- Store the chutney in a cool, dark place and allow to mature for at least 2 months before eating.
Use the chutney within 2 years. Once opened, store in the refrigerator and use within 2 months.
Serving suggestion: On Italian or French bread with cheese or on pasta.