Spicy Eggplant And Capsicum (Bell Pepper) Chutney Recipe

Name: Spicy Eggplant And Capsicum (Bell Pepper) Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg eggplant, cut into 2cm cubes; 1 tablespoon salt; 2 small red capsicums, deseeded, cut into 2cm pieces; 250 g brown onions, halved, cut into thin wedges; 150 g dates, fresh, pitted, roughly chopped; 500 ml white wine vinegar (2 cups); 250 g brown sugar (1 1/4 cups, firmly packed); 2 small red chilies, finely sliced; 2 large garlic cloves, finely chopped; 2 teaspoons cumin seeds

Servings: persons

1 kg eggplant, cut into 2cm cubes
1 tablespoon salt
2 small red capsicums, deseeded, cut into 2cm pieces
250 g brown onions, halved, cut into thin wedges
150 g dates, fresh, pitted, roughly chopped
500 ml white wine vinegar (2 cups)
250 g brown sugar (1 1/4 cups, firmly packed)
2 small red chilies, finely sliced
2 large garlic cloves, finely chopped
2 teaspoons cumin seeds

1
Place the eggplant in a large colander, sprinkle with the salt and toss to combine. Place the colander in the sink and stand for 1 hour for the eggplant to degorge. Rinse the eggplant well and pat dry with paper towel.
2
Combine the eggplant, capsicum, onions, dates, vinegar, brown sugar, chillies, garlic and cumin seeds in a large heavy-based saucepan (about 4-litre/16-cup capacity). Stir over high heat until the sugar dissolves. Bring to the boil.
3
Reduce heat to medium-low and boil gently, stirring occasionally, for 1 1/2 hours or until all the excess liquid has evaporated and the mixture is thick. Stir the chutney more frequently towards the end of cooking.
4
Remove the saucepan from the heat and stand for 2-3 minutes. Stir and then ladle into hot sterilised jars. Seal tightly and turn upside down for 2 minutes. Invert and allow to cool. Label, date and store in a cool dark place for at least 1 month before using.
5
Serve with aged cheddar on crusty bread, with Indian curries, on roast beef sandwiches, with roast vegetables or pork, or add a spoonful to chunky vegetable soups.
6
This chutney will store in a cool, dark place for 6 months. Once opened, keep in the fridge for up to 8 weeks.

431

kcal

Calories

Fat

Carbs

Protein

Fat 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 kg eggplant, cut into 2cm cubes, 1 tablespoon salt, 2 small red capsicums, deseeded, cut into 2cm pieces, 250 g brown onions, halved, cut into thin wedges, and more.

Yes, Spicy Eggplant And Capsicum (Bell Pepper) Chutney 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 Eggplant And Capsicum (Bell Pepper) Chutney

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