How to make
Bake and peel the eggplants and peppers (remove their seeds). Pour a little vinegar over them and let them stand for a few hours.
Boil the carrots, then grind all the vegetables in a meat grinder. Salt it, add the remaining spices and ground garlic. Add the tomato paste with heated oil as well. Put it into jars.
In each jar, place 1 chili pepper, slightly cleft across with a knife. Close the chutney jars and sterilize them for 20-30 minutes.
