- 6 x Red Capsicum
- 1 x Whole Garlic
- 2 x Red Onions (sliced)
- 1 x Eggplant
- 1 x Orange
- 1 x Cinnamon
- 1 x Sprigs Rosemary
- 100g Raw Cane Sugar
- 150ml Balsamic Vinegar
- 75ml Diemen’s Original Hot Sauce
Fire up the BBQ to a medium-high heat.
Slice the whole garlic in half, season with salt and olive oil, wrap in foil and stick in oven on medium for an hour.
Slice orange in half and grill on flesh side down for 5 minutes until charred. Set aside to cool.
Rub the capsicums and eggplant with oil and char all over on BBQ. Once blistered and charred set in a bowl and wrap tightly with glad wrap until cool. The eggplant will take longer as you want the inside flesh to be soft and mushy.
When cooled peel off the blackened skin and chop the capsicum, roasted garlic and eggplant finely.
Slice the onion thinly and sauté on medium low with oil, rosemary sprig and cinnamon on low for 20min until caremelized rich and sticky.
At this stage, turn the heat up to high, add in all the ingredients season with salt, lots of black pepper and reduce down to a sticky sweet, smoky chutney.
Remove rosemary, cinnamon and decanter into sterilised jars.