Ratatouille chutney
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan condiment? Ratatouille chutney could be a great recipe to try. One portion of this dish contains approximately 3g of protein, 1g of fat, and a total of 113 calories. For 67 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 25. This recipe is typical of Mediterranean cuisine. 23 people have tried and liked this recipe. It is brought to you by BBC Good Food. If you have paprika, black mustard seed, coriander seed, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is good. Try Ratatouille’s Ratatouille (Thomas Keller’s Confit Byaldi), Confit Byaldi (aka Ratatouille’s Ratatouille), and saunth chutney or sonth chutney | sweet tamarind chutney for similar recipes.
Servings: 25
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1½ kg mix of red pepper, aubergines and courgettes
500g ripe tomato
500g onion
500g apple
500ml white wine vinegar.jpg)
2 tsp black mustard seed
2 tsp lightly crushed coriander seed
1 tbsp paprika
1 red chilli (deseeded if you don't like it too hot)
300g light muscovado sugar
Equipment:
food processor
frying pan
pot
Cooking instruction summary:
Chop the peppers, aubergines and courgettes into very small pieces. You can chop them roughly and pulse them in a food processor, if you like. Peel and chop the tomatoes. Finely chop the onions. Peel, core and finely chop the apples. Put everything in a large wide pan with the vinegar, 2 tsp salt, the mustard and coriander seeds, paprika and chilli, if using. Bring to the boil, stirring, then simmer for 25-30 mins until all the vegetables are very tender. Stir in the sugar until it has dissolved, then boil until the chutney is thickened and pulpy. Pot into warm, sterilised jars (see tip, below), seal and label.
Step by step:
1. Chop the peppers, aubergines and courgettes into very small pieces. You can chop them roughly and pulse them in a food processor, if you like. Peel and chop the tomatoes. Finely chop the onions. Peel, core and finely chop the apples. Put everything in a large wide pan with the vinegar, 2 tsp salt, the mustard and coriander seeds, paprika and chilli, if using. Bring to the boil, stirring, then simmer for 25-30 mins until all the vegetables are very tender.
2. Stir in the sugar until it has dissolved, then boil until the chutney is thickened and pulpy. Pot into warm, sterilised jars (see tip, below), seal and label.
Nutrition Information:
covered percent of daily need
