this week some leftovers from my fridge inspired this chutney. i added some rapidly expiring roasted veggies with some fruity sauce to some cheese on toast and decided that a roast veg chutney would be the order of the day! in retrospect i think i would have used more of something else instead of the carrot but it's what i had to hand and it still tastes pretty good.
small batch roasted vegetable chutney
245g red & yellow peppers
255g red & white onion
6 cloves garlic
- chop the veggies into chunks (not too small), drizzle with olive oil and roast until lightly browned with some crispy edges. leave to cool.
in a stainless steel pan mix together:
250g cooking apple (peeled & chopped)
250g green tomatoes (peeled & chopped)
180g mixed dried fruit (with peel)
250g soft brown sugar
300ml white wine (or cider) vinegar
2 sundried tomatoes
3 sprigs fresh thyme
1/2 tsp ground ginger
1 tsp ground coriander seed
2 tsp mild chilli powder
1/2 tsp salt
40 crunches black pepper
- bring slowly to the boil and whilst it's heating chop up the cooled roasted veg into small pieces and add gradually
- simmer for 2.5-3 hours or until it reaches a consistency you like
- pack into sterilised jars, label and store for 6-8 weeks in a cool place before opening.