Paprika chutney
Approx. for 12pcs, 125ml bottles
- 4 pound red bell peppers
- 2 pound eggplants
- 8 clove garlic, (bigger ones)
- 3 tbsp canola oil
- 1/2 tbsp vinegar, 10%
- 3 tsp salt
- Heat up oven to 220⁰C.
- Wash and cut the red bell peppers in half, then take the seeds away.
- Wash the eggplants.
- Put peppers and eggplants into the oven on a baking tray lined with baking paper.
- Bake them until the bell pepper’s skin and the eggplant's skin start to get brownish.
- Put them in a couple of minutes in a baking bag. This will help take away the skin.
- Take the skins away.
- Mash the vegetables in a blender. Add the rest of the ingredients.
- Taste and season if still needed.
- Put them into the cold, clean bottles, when the chutney is still warm. Make the bottles full so less air stays in the bottles.
- Close bottles and cover them with a blanket. Let them cool down slowly.
- Low in saturated fat
- No cholesterol
- Low in sugar
- High in calcium
- Very high in dietary fiber
- Very high in iron
- Very high in manganese
- High in magnesium
- High in potassium
- High in vitamin C
| Preparation time: | 40 min |
| Portions: | 12 |
| Difficulty: | easy |
| Cuisine: | Hungarian, International |
| Calories: | 25.26 kcal |
| Carbohydrates: | 0.68 g |
| Cholesterol: | 0 mg |
| Sugar: | 0.03 g |
| Protein: | 0.13 g |
| Fat: | 2.51 g |
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