Aubergine, Capsicum and Tomato Chutney

Our friend Peat in Spain loves to make chutneys. He grows delicious tomatoes and vegetables. He has given me a number of the recipes he uses and I will be passing them on to you.
14ozs 400g aubergines
1 Tblsp salt
ground pepper
4 red capsicums, seeded and chopped
1lb 500g firm ripe tomatoes, peeled, seeded and chopped
4ozs 100g soft sun-dried tomatoes cut into strips
2 onions, peeled and chopped
6 cloves garlic, peeled and crushed
3 red chillies, seeded and chopped
1 Tblsp coriander seeds, crushed
6 cardoman pods, split
10 fl ozs 300mls white wine vinegar
6 ozs 200g brown sugar
1 tsp paprika
2 Tblsps balsamic vinegar
bunch of fresh basil, chopped
Cut the aubergines into large cubes and toss with the pepper and half the salt, leave to drain in a colander for 1 hour, rinse and dry on kitchen paper.
In a large saucepan place the aubergine, peppers, tomatoes and sun-dried tomatoes, onions, garlic, chillies, coriander, cardamon and white wine. Do Not Boil strongly, bring to a simmer and cook half covered for about 30 minutes stirring occasionally until the peppers and aubergine are soft.
Add the sugar, remaining salt and paprika. Cook gently uncovered, stirring frequently to stop the mixture sticking to the pan, until very thick. A wooden spoon drawn through the mixture should leave a clear line on the bottom of the pan.This takes approximately an hour. Stir in the balsamic vinegar and more sugar to taste. Cook for 2 minutes. Stir in the basil.
Pour into hot sterile jars. Allow to cool before putting the lids on.
Keep for at least one month before eating.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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