Mini pork pies
James Martin's mini pork pies are sure to be a summer picnic favourite
Ratatouille chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 2.5kg (enough to fill 8-10 large jars)
Skip to ingredients
- 1 ½kg mix of red pepperaubergines and courgettes
- 500g ripe tomato
- 500g onion
- 500g apple
- 500ml white wine vinegar
- 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
Nutrition: per tbsp
- kcal14
- fat0g
- saturates0g
- carbs3g
- sugars3g
- fibre0g
- protein0g
- salt0.1g
Method
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.
step 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.
