- 2 pounds large tomatoes, cored and chopped
- 1 cup ¼ red wine vinegar
- 1 tablespoon kosher salt
- 1 1/4 tablespoons coriander seed, lightly crushed
- 1 tablespoon paprika
- 3 garlic cloves, chopped
- 2 3/4 pounds onion, chopped
- 1 1/2 pounds red bell pepper, chopped
- 2 3/4 pounds eggplant, chopped
- 2 3/4 pounds zucchini, chopped
- 2 cups brown sugar
- Gently heat all the vegetables, garlic, spices, and salt in a covered, large, nonreactive pan for about 10 minutes until the juices run, stirring occasionally.
- Uncover the pan, bring to a boil, and simmer for about one hour until the vegetables are tender and most of the liquid has evaporated. Stir to prevent the vegetables from sticking.
- Over low heat, stir in the vinegar and sugar until the sugar has dissolved, and continue simmering. The chutney is ready when no liquid appears in the channel left when a spoon is drawn across the bottom of the pan. It will thicken further upon standing.
- Prepare and fill the jars, then heat-process in a boiling water canner for 10 minutes. Store in a cool, dark, dry place for at least a month before eating. The chutney will keep for up to one year.