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Чатни из баклажан

Eggplant Chutney

A spicy relish of eggplant, tomatoes, and bell peppers with onion, garlic, and apple cider vinegar. Great served fresh or canned for winter.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

  • 1 kg eggplant
  • 500 g tomatoes
  • 500 g bell pepper
  • 3 onions
  • garlic to taste
  • salt to taste
  • sugar to taste
  • apple cider vinegar optional
  • vegetable oil for sauteing

Method
 

  1. Wash and chop the vegetables, and mince the garlic.
  2. Pour vegetable oil into a skillet, heat it well, and lightly saute the onion.
  3. Add the eggplant and simmer for about 5 minutes.
  4. Add the bell pepper, stir, and simmer a little longer.
  5. Add the tomatoes and garlic to the skillet and keep simmering.
  6. At the end, season with salt, add sugar, and apple cider vinegar if you like. Cook until done and turn off the heat - the relish is ready. Bon appetit!

Notes

This recipe is versatile: serve the chutney right away or can it for winter.