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Homemade Aubergine Chutney

Rosi StoyanovaRosi Stoyanova
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Maria Kostoff
Translated by
Maria Kostoff
Homemade Aubergine Chutney
27/03/2013
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Preparation
60 min.
Cooking
180 min.
Тotal
240 min.
"Homemade chutney but not just any kind - one made from eggplants because it`s at least 10 times more delicious!"

Ingredients

  • eggplants - 17.5 lb (8 kg)
  • peppers - 9 lb (4 kg), red
  • tomatoes - 17.5 lb (8 kg)
  • oil - 4 1/5 cups (1 liter)
  • salt - 4/5 cup (200 g)
  • parsley - 2 bunches
  • peppers - 17.6 oz (500 g) tiny ones
measures

How to make

Roast the eggplants and peppers and peel them. Grind them with the tomatoes. Boil the mixture on high heat until you get the required density.

After it thickens, begin to pour in a little oil to fry it. At the end, add cayenne pepper and finely chopped parsley. Pour it into small jars, seal and sterilize them for 15 min.

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