Spicy Eggplant and Capsicum (Bell Pepper) Chutney

140 mins (prep 20, cooking 120)
10 ingredients
3.5 servings
I bought a heap of eggplant at a farm the other day. I wanted to make a chutney and found this one on the Taste site. I made it today and have to say it's delicious even without a months' standing time to mature! Prep time doesn't include allowing the eggplant and salt to sit for an hour

Categories:  food-gift , condiments,-etc. , australian , taste~mood , spicy , jams-and-preserves , <-4-hours , vegetarian , vegetable , from-scratch , time-to-make ,
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Serving Size (622.47 g)
Servings 3.5
Amount per Serving
Calories 526.42 Calories from Fat 11.52
% Daily Value *
Total Fat 1.28g 6.88%
Saturated Fat 0.17g 2.98%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1674.39mg 244.18%
Total Carbohydrate 126.97g 148.13%
Dietary Fiber 12.95 g 181.34%
Sugars 111.02 g %
Protein 4.95g 34.64%
Vitamin A 166.77IU% Vitamin C 11.79mg%
Calcium 164.67mg% Iron 3.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red chilies, large garlic cloves