Spicy eggplant & capsicum chutney
The ingredient of Spicy eggplant & capsicum chutney
- 1kg eggplant, reduce into 2cm cubes
- 1 tablespoon salt
- 2 small crimson capsicum, deseeded, cut into 2cm portions
- 250g brown onions, halved, reduce into thin wedges
- 150g (approximately 6) fresh dates, pitted, roughly chopped
- 500mls (2 cups) white wine vinegar
- 250 g (1 1/four cups, firmly packed) brown sugar
- 2 small fresh pink chillies, finely sliced
- 2 large garlic cloves, finely chopped
- 2 teaspoons cumin seeds
The instruction how to make Spicy eggplant & capsicum chutney
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 chutneyfatContent: