Chutney vegetables

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  • Red pepper: 400 g
  • Green pepper: 400 g
  • Eggplant: 500 g
  • Onion: 300 g
  • Garlic: 3 Teeth
  • Tomato: 600 g
  • Olive oil: 2 Tablespoons
  • Basil: 2 Tablespoons
  • Oregano: 2 Tablespoons
  • Red wine vinegar: 375 ml
  • Sugar: 275 gr
  • Caper: 3 Tablespoons
  • Salt: 1 Teaspoon


Wash peppers and put it on the grill in the oven. When the peppers are roasted engage in a cloth and allow themselves to be so for a few minutes.

Removing the skin to the peppers, cut in large pieces, drawing with them the seeds and the parties fibrous. Reserves. Heat the olive oil, together with the chopped onions, garlic, crushed and eggplants.

Boil on low heat until the aubergines golden brown and onion is transparent. Then, add the peppers and the remaining ingredients of the recipe, all chopped, while stirring with a wooden spoon until it starts to boil.

Lower the heat and continue cooking always with the container disclosed and, stirring occasionally, for about 1 hour and 30 minutes, or until the chutney is sufficiently thick.

They fill the glass bottles, closing them and keeping them for 6 months, in a cool, dark place. After you open should be left in the refrigerator.

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