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1
Spicy Chutney with Tomato, Peppers and Eggplant
Submitted by Eva Monohari on May 7, 2012 in Condiments, Relishes
| Prep Time Cook Time |
Servings 1 | Difficulty Easy |
Ingredients
- 1 whole Eggplant
- 4 whole Onions
- 2 whole Green Peppers
- 4 whole Tomatoes
- 1 whole Chili Pepper
- 10 tablespoons, 7 pinches Brown Sugar
- 4 tablespoons, 2-⅞ pinches Apple Cider Vinegar
- 3 sprigs Thyme
- 6 whole Peppercorns
- ½ cups Water, Or More If Needed
Preparation Instructions
Peel off the eggplant skin, keeping only its interior. Cut it and all of the vegetables into small cubes.
Put the vegetables and all remaining ingredients into a nonstick skillet and stir well.
Add about half cup water and cook at the lowest temperature for about 1 hour and 10 minutes, until the liquid thickens.
Store the chutney in sterilized jars according to standard canning practices.
Let the chutney sit in the refrigerator for 3-4 days before consuming. Refrigerate any leftovers.
