Spicy Eggplant and Capsicum Chutney

Name: Spicy Eggplant and Capsicum Chutney
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 3 1/2 cups
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

⏱ 140 mins 🍽 3 1/2 cups 🏷 Vegetable

This rich and tangy vegetable chutney combines cubed eggplant with red capsicum, onions, dates and a blend of spices simmered in vinegar and brown sugar. The mixture is cooked until thick and glossy, then jarred for storage. It is a versatile condiment that pairs wonderfully with cheese, curries, roasted meats and sandwiches. The recipe yields approximately 3 1/2 cups and requires about 2 hours and 20 minutes to prepare and cook.

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

Method

Put the cubed eggplant into a large colander, scatter over the salt and toss together. Leave the colander in the sink for 1 hour so the eggplant can release its liquid. Rinse the eggplant thoroughly and dry it with paper towel.
In a large, heavy based saucepan of about 4 litre capacity, mix the eggplant, capsicum pieces, onion wedges, chopped dates, white wine vinegar, brown sugar, sliced chillies, chopped garlic and cumin seeds. Place over high heat and stir until the sugar has fully dissolved. Bring the mixture to a rolling boil.
Lower the heat to medium low and let the chutney simmer gently for 1 1/2 hours, stirring now and then. Cook until any extra liquid has evaporated and the consistency is thick. Stir more often as it nears the end of cooking.
Take the pan off the heat and let it stand for 2-3 minutes. Give the chutney a good stir, then spoon it into hot, sterilised jars. Seal the jars tightly and turn them upside down for 2 minutes. Turn the jars right side up and leave to cool completely. Label and date the jars, then store them somewhere cool and dark for a minimum of 1 month before opening.
This chutney is excellent served with mature cheddar on bread, alongside Indian curries, in roast beef sandwiches, with roast vegetables or pork, or stirred into hearty vegetable soups.
Unopened jars will keep for 6 months in a cool, dark place. After opening, store the chutney in the refrigerator for up to 8 weeks.

Nutrition (per serving)

Sodium2029100 mg

Recipe details

CategoryVegetable

AuthorJustJanS