How To Make Ratatouille Chutney
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Serves:
Ingredients
- 1 eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
Instructions
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Heat olive oil in a large pan over medium heat. Add minced garlic and diced onion. Cook until onion becomes translucent.
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Add diced eggplant, zucchini, red bell pepper, and yellow bell pepper to the pan. Stir well.
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Add cumin powder, coriander powder, paprika, dried oregano, salt, and black pepper. Mix everything together.
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Cover the pan and let the vegetables cook for about 20 minutes, stirring occasionally.
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Once the vegetables are tender, add apple cider vinegar and honey. Stir well and let it cook for another 5 minutes.
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Remove from heat and let the chutney cool down before serving.
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Serve the Ratatouille chutney as a condiment or dip with your favorite dishes.
Nutrition
- Calories : 150kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 280mg
- Total Carbohydrates : 23g
- Dietary Fiber : 5g
- Sugar : 17g
- Protein : 2g
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