Spicy eggplant & capsicum chutney

Spicy eggplant & capsicum chutney


Spicy eggplant & capsicum chutney

The ingredient of Spicy eggplant & capsicum chutney

  1. 1kg eggplant, reduce into 2cm cubes
  2. 1 tablespoon salt
  3. 2 small crimson capsicum, deseeded, cut into 2cm portions
  4. 250g brown onions, halved, reduce into thin wedges
  5. 150g (approximately 6) fresh dates, pitted, roughly chopped
  6. 500mls (2 cups) white wine vinegar
  7. 250 g (1 1/four cups, firmly packed) brown sugar
  8. 2 small fresh pink chillies, finely sliced
  9. 2 large garlic cloves, finely chopped
  10. 2 teaspoons cumin seeds

The instruction how to make Spicy eggplant & capsicum chutney

  1. Place the eggplant in a massive colander, sprinkle with the salt and toss to mix. Place the colander inside the sink and stand for 1 hour for the eggplant to degorge. Rinse the eggplant nicely and pat dry with paper towel.
  2. Combine the eggplant, capsicum, onions, dates, vinegar, brown sugar, chillies, garlic and cumin seeds in a massive heavy-based saucepan (approximately four-litre/16-cup ability). Stir over high warmth until the sugar dissolves. Bring to the boil.
  3. Reduce warmth to medium-low and boil gently, stirring from time to time, for 1 1/2 hours or until all the excess liquid has evaporated and the combination is thick. Stir the chutney extra often in the direction of the give up of cooking.
  4. Remove the saucepan from the heat and stand for 2-3 minutes. Stir and then ladle into warm sterilised jars. Seal tightly and turn the other way up for 2 minutes. Invert and permit to cool. Label, date and save in a groovy dark region for at least 1 month before using.
  5. Serve with aged cheddar on crusty bread, with Indian curries, on roast red meat sandwiches, with roast vegetables or pork, or add a spoonful to chunky vegetable soups.
  6. This chutney will store in a groovy, dark vicinity for 6 months. Once opened, hold inside the refrigerator for up to 8 weeks.

Nutritions of Spicy eggplant & capsicum chutney



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