Mediterranean Chutney - Low Points

16 ingredients
10 steps

Ingredients

  • 5 medium zucchini, chopped
  • 3 onions, chopped (not sliced)
  • 2 2 red capsicums or 2 orange capsicum, chopped
  • 1/2 cup chopped black olives
  • 6 fresh tomatoes, chopped
  • 2 teaspoons dried basil
  • 1 teaspoon oregano
  • 1 bunch fresh parsley, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh chili pepper (optional)
  • 2 cups sugar
  • 1 1/2 cups water
  • 2 teaspoons cornstarch
  • 1 1/2 cups white vinegar

Directions

  1. 1
    Add sugar and vinegar mixture to a good size pot and bring to the boil.
  2. 2
    Add all the vegetables and tomato paste.
  3. 3
    Add herbs and salt.
  4. 4
    Bring to the boil, then reduce heat and simmer for at least half an hour, stirring occasionally to ensure chutney doesn't burn to the bottom.
  5. 5
    If the vegetables haven't cooked down far enough and mixture is getting too'dry' add a little more water.
  6. 6
    Chutney is ready when mixture takes on the consistency of a thick sauce.
  7. 7
    Taste, and season with extra salt if needed.
  8. 8
    Thicken with cornstarch.
  9. 9
    Although mixture is already quite thick, the cornstarch holds the water left in the chutney in suspension and helps to make a more spreadable product.
  10. 10
    Seal in sterilized bottles (should make 2-3 medium size jam jars).

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