Spicy Eggplant And Capsicum Bell Pepper Chutney Recipes

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SPICY EGGPLANT AND CAPSICUM (BELL PEPPER) CHUTNEY



Spicy Eggplant and Capsicum (Bell Pepper) Chutney image

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

Provided by JustJanS

Categories     Vegetable

Time 2h20m

Yield 3 1/2 cups

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 520.4, Fat 1.3, SaturatedFat 0.2, Sodium 2029.1, Carbohydrate 131.2, Fiber 15.8, Sugar 109.4, Protein 6

SPICY RED-PEPPER AND EGGPLANT CONFIT



Spicy Red-Pepper and Eggplant Confit image

Categories     Garlic     Tomato     Appetizer     Side     Roast     Vegetarian     Quick & Easy     Eggplant     Bell Pepper     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 cups

Number Of Ingredients 7

2 lb red bell peppers,tender-roasted
1 (1 1/2-lb) eggplant, peeled and cut into 1-inch pieces
4 large garlic cloves, smashed
1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
1 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon dried hot red-pepper flakes

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Cut peppers into 1-inch pieces. Toss together all ingredients in a large roasting pan, then spread evenly. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.

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