Spicy eggplant & capsicum chutney

Growing your own food is sometimes the easy part, what to do with the glut is quite another matter. In this case it’s eggplants.

This is not going to turn into a cooking blog as other folk do a much better job of it.  It’s more about my attempt to find ways of utilising the vegetables that land in my lap as manna from heaven (or in this case, from the community garden where I have my allotment).

Today’s recipe is Spicy eggplant & capsicum chutney. Here is the link.

It’s a new recipe so I’ll try it out by just doing half quantity, see if I like it. Everything lined up on the kitchen table and we’re ready to go. Incidentally, it’s not that the eggplant is small – it’s more a case of the capsicum being huge. I only need half that amount – I’ll be eating it for the rest of the week!

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Whichever way you point the camera at it – diced eggplant doesn’t have a ‘good side’, so I’ll chain myself to the stove now and the next pic will be the finished result. Hopefully.

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I’m back again.

WOW. Just had a taste of the finished result. What can I say except that it will clear out your sinuses! The heat will depend of course on the heat of the chilli you are using and how ‘hot’ you like your food. In this case I used one level teaspoon of chilli powder as I didn’t have a fresh one.

It will be interesting to see how the taste matures as the recipe suggests you leave the chutney for a month before using it. Should be perfect for Christmas to go with cold meats and cheese or as the recipe suggests, with Indian curries.

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This is the amount I made using half of the recipe – four x 250 ml jars. I’m very happy with that result, especially considering that the only thing I had to buy was the red capsicum and a few fresh dates. The rest of the ingredients were out of my pantry staples.

And that’s more of my eggplant stash used up.

Happy gardening.

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4 Comments (+add yours?)

  1. Sarah
    Nov 01, 2014 @ 22:57:49

    That is a huge capsicum!! I had to look at the other items for scale. I’m so glad you are enjoying your eggplants.

    Reply

  2. narf77
    Nov 02, 2014 @ 04:43:52

    When we first moved out to Serendipity Farm I felt quite farmers wifely and eggplants were cheap one day and I bought a stack of them and made eggplant kasoundi. I still have 5 of the 6 jars that I made of it as it, too, is sinus clearing to say the least but I did attempt to make a curry with mine the other day and it has mellowed (after 4 years 😉 ) and with added coconut cream to the curry it was smooth and velvetty and only took out one of my sinuses so long as I ate it with enough rice ;). LOVE this recipe Jean and you are back on point with your posting. Lovely posts full of possibilities. Maybe you could post about what you are cooking and Allotment adventures could be a food blog over the summer period showing us all what to do with excess produce? I hope you don’t mind but I pinned this recipe onto my condiments Pinterest board. Lovely stuff 🙂

    Reply

  3. Allotment adventures with Jean
    Nov 02, 2014 @ 05:56:44

    Thank you for your kind words Narf and for your comment about eggplant kasoundi. A new one on me. I’ll have to check out the recipe on the ‘net. I do try to use up any veggies that sort of get left behind on the ‘share table’ at the farm. And sometimes it means I have to do a bit of research to find new recipes. But once I hit on something good it’s nice to go back and give the other gardeners a taste. We do all share recipes at the allotments as we are in the same boat, and if one has a glut – you can bet your life other allotments will have a glut of the same thing !!!
    One word about gluts, because you might ask yourself – why don’t they stagger planting?. Sometimes, I find, doesn’t matter too much how you stagger your planting because when the time is right – the sun is shining just right – and there is just enough rain – they all say, in unison, “come on guys, let’s sprout!”.
    Don’t you just LOVE gardening.
    Delighted that you have pinned the recipe onto your Pinterest board.

    Reply

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