Spicy Chutney With Tomato, Peppers And Eggplant Recipe

Name: Spicy Chutney With Tomato, Peppers And Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Eggplant; 4 whole Onions; 2 whole Green Peppers; 4 whole Tomatoes; 1 whole Chili Pepper; 10 tablespoons, 7 pinches Brown Sugar; 4 tablespoons, 2-7/8 pinches Apple Cider Vinegar; 3 sprigs Thyme; 6 whole Peppercorns; 1/2 cups Water, Or More If Needed

Servings: persons

1 whole Eggplant
4 whole Onions
2 whole Green Peppers
4 whole Tomatoes
1 whole Chili Pepper
10 tablespoons, 7 pinches Brown Sugar
4 tablespoons, 2-7/8 pinches Apple Cider Vinegar
3 sprigs Thyme
6 whole Peppercorns
1/2 cups Water, Or More If Needed

1
Peel off the eggplant skin, keeping only its interior. Cut it and all of the vegetables into small cubes.
2
Put the vegetables and all remaining ingredients into a nonstick skillet and stir well.
3
Add about half cup water and cook at the lowest temperature for about 1 hour and 10 minutes, until the liquid thickens.
4
Store the chutney in sterilized jars according to standard canning practices.
5
Let the chutney sit in the refrigerator for 3-4 days before consuming. Refrigerate any leftovers.

283

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Eggplant, 4 whole Onions, 2 whole Green Peppers, 4 whole Tomatoes, and more.

Yes, Spicy Chutney With Tomato, Peppers And Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Chutney With Tomato, Peppers And Eggplant

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