Ingredients
Method
1.In a large heavy-based saucepan, mix together tomatoes, capsicums, eggplant, onions, garlic and chillies. Cook over low heat, covered, for 45Â minutes, stirring, until vegetables are very soft.
2.Add sugar, vinegar, salt, rosemary, paprika and seeds to pan. Stir over low heat until sugar dissolves. Bring to the boil on high, then cook for 25-30 minutes, stirring, until thickened.
3.Ladle chutney into warm, sterilised jars and seal (see tip). Serve dolloped onto ciabatta rolls filled with rare roast beef, if desired.
Note
- Store sealed and unopened preserves in a cool, dark place. Once opened, store chutney in fridge.