Mediterranean Chutney - Low Points
Ready In: 1 hr 20 mins
Yields: 3 jars
Ingredients
- 5 medium zucchini, chopped
- 3 onions, chopped (not sliced)
- 2 yellow capsicums or 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
- Add sugar and vinegar mixture to a good size pot and bring to the boil.
- Add all the vegetables and tomato paste.
- Add herbs and salt.
- 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.
- If the vegetables haven't cooked down far enough and mixture is getting too'dry' add a little more water.
- Chutney is ready when mixture takes on the consistency of a thick sauce.
- Taste, and season with extra salt if needed.
- Thicken with cornstarch.
- 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.
- Seal in sterilized bottles (should make 2-3 medium size jam jars).
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