My pisto chutney

Blanch tomatoes to peel

Chop onion

Chop courgette and peppers

Put all vegetables garlic spices and salt in a covered large stainless steel pan for a few minutes to let the juices run. Stir occassionally.

Uncover pan. Simmer for about 40 minutes or until veg tender and most liquid has evaporated. Stir to prevent sticking.

Over low heat stir in vinegar and sugar. Stir until sugar dissolves.

Continue simmering. Chutney is ready when no liquid appears in the channel left when a spoon is drawn accross the bottom pf the pan.