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

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    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:

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    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
    24%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2029.0 mg
    84%
    Total Carbohydrate 131.2 g
    43%
    Dietary Fiber 15.8 g
    63%
    Sugars 109.3 g
    437%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    white wine vinegar

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