Mediterranean Chutney

Makes ± 2 litres



450g onions, chopped
900g ripe tomatoes, skinned and chopped
1 aubergine (eggplant), about 350g cut into cubes
450g courgettes sliced
1 yellow (bell) pepper, quartered, seeded and sliced
1 red (bell) pepper, quartered, seeded and sliced
3 garlic cloves, crushed
1 small sprig of rosemary
1 small sprig of thyme
2 bay leaves
15ml (1T) salt
15ml (1T)paprika
300ml white vinegar
400g (500ml) Huletts Caramel Sugar



  1. Put the chopped onions, tomatoes, aubergine, courgettes, peppers and garlic in a preserving pan.
  2. 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.
  3. Tie the rosemary, thyme and bay leaves in a piece of muslin (cheesecloth).
  4. Add to the pan with the salt, paprika and half the vinegar.
  5. Simmer, uncovered, for 25 minutes, or until the vegetables are tender and the juices reduced.
  6. Add the Huletts Caramel Sugar and remaining vinegar to the pan and stir over a low heat until the sugar has dissolved.
  7. Simmer for 30 minutes, stirring the chutney frequently towards the end of cooking time.
  8. When the chutney is reduced to thick consistency and no excess liquid remains, discard the herbs, then spoon the chutney into warmed sterilised jars.
  9. Set aside until cool, then cover and seal with vinegar-proof lids.
  10. 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.