Ingredients

1 kg eggplant , cut into 2cm cubes
1 tablespoon salt
2 small red capsicums , deseeded , cut into 2cm pieces
250 g brown onions , halved , cut into thin wedges
150 g dates , fresh , pitted , roughly chopped
500 ml white wine vinegar
250 g brown sugar
2 small red chilies , finely sliced
2 large garlic cloves , finely chopped
2 teaspoons cumin seeds
This Spicy Eggplant and Capsicum (Bell Pepper) Chutney is a delicious side dish that packs a punch of flavor. The combination of eggplant, capsicum, dates and spices creates a perfect balance of sweet and spicy. This chutney is perfect for those looking to add some depth and complexity to their meals. It pairs well with meats, cheeses, and vegetables, making it a versatile addition to any meal. This recipe requires some patience as the chutney simmers for a while, but the end result is worth the wait.

Instructions

1.Place the eggplant in a colander and sprinkle with salt. Leave for 1 hour, then rinse and pat dry.
2.Place the eggplant, capsicum, onion, dates, vinegar, sugar, chilies, garlic and cumin in a large saucepan. Bring to the boil, then reduce heat and simmer for 1 hour or until thick and pulpy.
3.Remove from heat and allow to cool. Spoon into sterilised jars and seal.

PROS

This chutney is a great way to spice up your meals and add flavor to your dishes.

The eggplant and capsicum are low in calories and high in fiber, making this dish a healthy side option.

CONS

This chutney is high in sugar due to the brown sugar and the dates.

It is also high in vinegar, which may not be suitable for those with acid reflux or other digestive issues.

HEALTH & BENEFITS

Eggplants are a good source of antioxidants and fiber, which can help with digestion and heart health.
Capsicum contains vitamin C, which can boost immunity and promote healthy skin.
Dates are a good source of minerals and fiber, which can help with digestion and blood sugar control.

Leave a Reply

Your email address will not be published.