Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Spicy Eggplant and Capsicum (Bell Pepper) Chutney Recipe
    Lost? Site Map

    Spicy Eggplant and Capsicum (Bell Pepper) Chutney

    Spicy Eggplant and Capsicum (Bell Pepper) Chutney. Photo by JustJanS

    1/1 Photo of Spicy Eggplant and Capsicum (Bell Pepper) Chutney

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    JustJanS's Note:

    I bought a heap of eggplant at a farm the other day. I wanted to make a chutney and found this one on the Taste site. I made it today and have to say it's delicious even without a months' standing time to mature! Prep time doesn't include allowing the eggplant and salt to sit for an hour

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 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. 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. 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. 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. 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. 6
      This chutney will store in a cool, dark place for 6 months. Once opened, keep in the fridge for up to 8 weeks.

    Ratings & Reviews:


    Nutritional Facts for Spicy Eggplant and Capsicum (Bell Pepper) Chutney

    Serving Size: 1 (1917 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 520.3
    Calories from Fat 11
    Total Fat 1.3 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 2029.0 mg
    Total Carbohydrate 131.2 g
    Dietary Fiber 15.8 g
    Sugars 109.3 g
    Protein 6.0 g

    The following items or measurements are not included:

    white wine vinegar

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes