Home & Cuisine

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

  1. Heat up oven to 220⁰C.
  2. Wash and cut the red bell peppers in half, then take the seeds away.
  3. Wash the eggplants.
  4. Put peppers and eggplants into the oven on a baking tray lined with baking paper.
  5. Bake them until the bell pepper’s skin and the eggplant's skin start to get brownish.
  6. Put them in a couple of minutes in a baking bag. This will help take away the skin.
  7. Take the skins away.
  8. Mash the vegetables in a blender. Add the rest of the ingredients.
  9. Taste and season if still needed.
  10. Put them into the cold, clean bottles, when the chutney is still warm. Make the bottles full so less air stays in the bottles.
  11. Close bottles and cover them with a blanket. Let them cool down slowly.

Good points

  • 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
General (in 1 portion)
Calories: 25.26 kcal
Carbohydrates: 0.68 g
Cholesterol: 0 mg
Sugar: 0.03 g
Protein: 0.13 g
Fat: 2.51 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com