How to make
Bake and peel the peppers and eggplants so there's no seeds and skins left. Boil the carrots.
Next, mash all the vegetables through a meat grinder and transfer to a deep tray to boil.
Add the oil, sugar and salt (to taste). Boil the chutney on low heat, stirring occasionally to prevent burning.
Once thickened, add the spices. Check to see if it's ready - if the spoon you're stirring with leaves a furrow at the bottom of the tray, it's done. Distribute the chutney into jars, then sterilize them for about 15 min.
