Courgette and Aubergine Chutney

                                                      Courgette and Aubergine Chutney

Makes approx 750ml


1 large onion, chopped

2-3 carrots, grated

4 courgettes (approx 1 – 1,5 kg), chopped

2 aubergines, peeled and chopped

1 red bell pepper, chopped

3 large tomatoes, chopped (you can use canned tomatoes as well)

Oil for frying

Vegetable cube (if preferred can be used salt and pepper)

1 chilli pepper


1.Firstly prep the vegetables. Chop the onions, grate the carrots. Cut off each end of courgettes and cut lengthwise in half then cut each half in half again, ending up with quarters, then just chop them up. Then peel and chop the aubergines, chop the bell pepper and tomatoes.

2.Preahet two frying pans over medium heat. Add 2 tbs of oil to each pan. To one pan add onions and fry until slightly softened, then add carrots and fry for another minute. Transfer to a medium/large pot. To the second pan add courgettes and fry until softened; you may need to do it in batches. Repeat with the rest of the veggies, adding oil to the pan when needed.

3.After all of your veggies are softened and transferred to the pot, add whole chilli pepper and vegetable cube to it. Cover the pot with the lid and let it simmer on low heat for about 20-25 minutes or until veggies are done. Discard the chilli pepper when chutney is done.

4.Let the chutney cool before transferring to an air tight container. Keep it in the refrigerator for up to 5 days.  Chutney can be served warm or cold. Enjoy!

Note: Courgettes and aubergines can soak up a lot of oil, therefore you can add a little water to the pans instead of oil.