Spicy Eggplant And Capsicum (Bell Pepper) Chutney

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!