Clean the peppers of their stems and seeds. Bake them along with the eggplant on a metal sheet over an open flame.
Peel them of their skins, then grind in a meat grinder through a fine plate. Wash and peel the carrots, then cut them into 1″ (2.5 cm) pieces and pour water over them in a pot. Boil about 20 min., then drain and grind through the meat grinder as well.
Pour the store-bought chutney, 11 lb (5 kg), into a large tray or pot. Add the ground vegetables, salt, sugar, 1 packet ground black pepper and the savory. Stir everything well.
Heat the oil in a pot and put the 3 onion heads, cut into quarters, in it. Fry until reddened, then take them out with a slotted spoon from the oil. Don't add the onions to the chutney.
Mash the garlic cloves over the chutney. Gradually pour the boiling oil over it. Stir the mixture very well until homogenized, then distribute into jars. Close with metal caps.
Arrange the jars in a suitable deep pot, pour water over them and boil on the stove for 30-40 min. to sterilize.
I had enough chutney to fill 35 jars of various sizes.