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Categories:Viewed: 15 - Published at: 6 years ago
Ingredients
- 1 whole Eggplant
- 4 whole Onions
- 2 whole Green Peppers
- 4 whole Tomatoes
- 1 whole Chili Pepper
- 10 tablespoons, 7 pinches Brown Sugar
- 4 tablespoons, 2-7/8 pinches Apple Cider Vinegar
- 3 sprigs Thyme
- 6 whole Peppercorns
- 1/2 cups Water, Or More If Needed
Method
- Peel off the eggplant skin, keeping only its interior. Cut it and all of the vegetables into small cubes.
- Put the vegetables and all remaining ingredients into a nonstick skillet and stir well.
- Add about half cup water and cook at the lowest temperature for about 1 hour and 10 minutes, until the liquid thickens.
- Store the chutney in sterilized jars according to standard canning practices.
- Let the chutney sit in the refrigerator for 3-4 days before consuming. Refrigerate any leftovers.
