Place the eggplant in a large colander, sprinkle with the salt and toss to combine. Place the colander in the sink and stand for 1 hour for the eggplant to degorge. Rinse the eggplant well and pat dry with paper towel.
Combine the eggplant, capsicum, onions, dates, vinegar, brown sugar, chillies, garlic and cumin seeds in a large heavy-based saucepan (about 4-litre/16-cup capacity). Stir over high heat until the sugar dissolves. Bring to the boil.
Reduce heat to medium-low and boil gently, stirring occasionally, for 1 1/2 hours or until all the excess liquid has evaporated and the mixture is thick. Stir the chutney more frequently towards the end of cooking.
Remove the saucepan from the heat and stand for 2-3 minutes. Stir and then ladle into hot sterilised jars. Seal tightly and turn upside down for 2 minutes. Invert and allow to cool. Label, date and store in a cool dark place for at least 1 month before using.
Serve with aged cheddar on crusty bread, with Indian curries, on roast beef sandwiches, with roast vegetables or pork, or add a spoonful to chunky vegetable soups.
This chutney will store in a cool, dark place for 6 months. Once opened, keep in the fridge for up to 8 weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	233.38 Kcal (977 kJ)
Calories from fat	1.11 Kcal
		% Daily Value*
Total Fat	0.12g	0%
Sodium	891.54mg	37%
Potassium	576.04mg	12%
Total Carbs	56.49g	19%
Sugars	49.52g	198%
Dietary Fiber	5.99g	24%
Protein	2.3g	5%
Vitamin C	21.8mg	36%
Iron	1mg	5%
Calcium	68.3mg	7%

Amount Per 100 g
Calories	83.12 Kcal (348 kJ)
Calories from fat	0.39 Kcal
		% Daily Value*
Total Fat	0.04g	0%
Sodium	317.53mg	37%
Potassium	205.16mg	12%
Total Carbs	20.12g	19%
Sugars	17.64g	198%
Dietary Fiber	2.13g	24%
Protein	0.82g	5%
Vitamin C	7.7mg	36%
Iron	0.3mg	5%
Calcium	24.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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