Aubergine and Pepper chutney
This is a simple to make chutney that goes well with many dishes. Try serving it on burgers, accompanying sausages or simply on its own as a side dish.
Ingredients
- Olive oil for frying
- 1/2 large aubergine cut into 1cm cubes
- 1/2 pepper chopped into 1 cm pieces
- 4 spring onions
- 1 garlic finely chopped
- 1/4 can chopped tomatoes
- dash worcester sauce
- 1 tbsp white wine
- 1 1/2 tsp sugar
- 1 1/2 tsp red wine vinegar
- grated parmesan to taste
- seasoning to taste
Instructions
- Fry the aubergines in a little olive oil until browned on all sides, remove and drain on kitchen paper. Now fry the peppers in a similar way and also drain on kitchen paper.
- Finely chop the white part of the spring onions and roll cut the rest. Fry the spring onion white’s along with the garlic for about 30 seconds and add the aubergines, peppers and spring onion greens. Add the rest of the ingredients except the parmesan, season to taste and simmer for about ten minutes until a chutney like consistency is achieved.
- Grate some parmesan into the mix and add a tablespoon of good quality olive oil, mix and serve.