Paprika chutney

Ingredients

• 1 kg Red bell peppers
• 500 g Eggplants
• 4 clove Garlic, (bigger ones)
• 1 1/2 tbsp Canola oil
• 1/4 tbsp Vinegar, 10%
• 1 1/2 tsp Salt

Method

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 for 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.