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Homemade Chutney with Eggplants

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Jedi
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Maria Kostoff
Translated by
Maria Kostoff
Homemade Chutney with Eggplants
Image: Albena Asenova
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Preparation
90 min.
Cooking
90 min.
Тotal
180 min.
Servings
8
"For some it`s just another recipe for homemade chutney, while for others it`s an unforgettable childhood memory."

Ingredients

  • eggplants - 8 medium
  • peppers - 11 lb (5 kg) red
  • tomatoes - 4.5 lb (2 kg)
  • salt - to taste
  • oil - 2 1/2 cups
  • parsley - 1 bunch chopped
  • garlic - 1 head chopped, optional
measures

How to make

Roast the red peppers and eggplants, peel them and grind them along with the tomatoes in a meat grinder. Put salt and transfer the entire mixture into a large deep oven dish on the stove to boil, while stirring continuously, and when it starts to thicken, add the oil.

The chutney will become sweeter if you add a little sugar (half cup). Stir until the spoon starts to leave a trail along the bottom. Finally, add the chopped parsley and garlic, if desired.

Distribute the chutney while still hot into jars and close them well. You can sterilize these for 10 minutes.

Rating

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