Capsicum and nutmeg chutney

by Ed Halmagyi


  • 4 red capsicums
  • 1 medium eggplant, peeled and diced
  • 1 cup raw sugar
  • 12 sage leaves
  • 1 Tbsp brown mustard seeds
  • 2 tsp fennel seeds
  • 1 tsp caraway seeds
  • 1 tsp freshly milled black pepper
  • 1 Tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • 3cm piece ginger, finely grated
  • 1 tsp ground nutmeg
  • ½ cup white wine vinegar
  • 1 tsp fine salt


1 Roughly chop the capsicums, and toss with the eggplant, sugar and sage leaves. Set aside for 1 hour.
2 Fry the mustard, fennel seeds and caraway seeds with the pepper in the olive oil for 3 minutes over a moderate heat in a medium saucepan until the mustard seeds begin to pop. Add the garlic, ginger and nutmeg and stir well.
3 Fold in the peach mixture, vinegar and salt and bring to a simmer. Cook, stirring often, for 1 hour, until the mixture begins to thicken. Spoon into a sterilised 500ml preserving jar and seal while hot. Store in a cool dark place for up to 1 year. Refrigerate after opening.

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