Katie QuinnComment

Roasted Capsicum + Eggplant chutney

Katie QuinnComment
Roasted Capsicum + Eggplant chutney

This is another awesome chutney recipe that I make all the time to team with cheese platters and in sambos. It is pretty much fool-proof and a breeze to make.

Makes 3 cups (1 x 750ml jar)


1 large eggplant (aubergine)
Olive oil, for cooking
Sea salt and freshly ground black pepper
3 red capsicums (bell peppers)
3 golden shallots, finely chopped
2 cloves garlic, finely minced
1 cup (250ml) apple cider vinegar
1/2 cup (110g) caster sugar
1 tsp smoked paprika


Preheat a barbecue or chargrill pan to hot. Cut the eggplant length-ways into 1 cm thick slices, then drizzle with olive oil and sprinkle with salt. Grill on each side until the flesh is sort of browned. Set aside to cool, then remove the skin, cut each slice into large pieces and place in a medium-sized saucepan.

Preheat the oven to 160˚C fan-forced. Cut the capsicums in half length-ways and remove the stalk, membrane and seeds. Rub the skins with a little olive oil, then place the capsicums, cut-side down, on a baking tray and roast for about 1 hour or until the skins are blackened. Remove from the oven, then place in a bowl, cover with plastic film and set aside for 10 minutes. Peel off the charred skin (I use thin rubber gloves to do this), then cut the capsicum into chunks and add to the saucepan with all the ingredients.

Bring to the boil, stirring occasionally to prevent the caramelised bits sticking to the base of the pan. Reduce the heat to low and simmer gently for 1 1/2 - 2 hours, stirring occasionally, until thickened and reduced. Leave to cool.

Store in a sterilised jar in the fridge for up to 1 week.