Chutney - Ajvar

• 10 kg horn peppers

• 5 kg blue aubergine

• 1 garlic
• 3 hot pepperoni
• salt, pepper
• 1 l oil

Wash peppers, dry them, cut in half, clean seeds out and bake in oven in a foil covered oven safe pan (to avoid sticking to bottom of the pan). For best results do this one day before preparation.

Peal aubergine, cut in half, then boil in salted water,add alcoholic vinegar in water also.

Once peppers are baked and chilled, remove skin and grind them (meat grinder will do just fine)
Grind cooked and chilled aubergines and mix them with peppers.

In deep dish put 2 dl of oil. Once it is hot put mix of peppers and aubergines, stir well.
Grind garlic and hot peppers.
After one hour put grind garlic and hot peppers and add salt and pepper to your taste in mixture.The rest of oil is added slowly throughout the cooking.

STORAGE:
Ajvar is stored in glass pots.
To prepare them you need to wash them, dry them very well, then place them in oven for a while on 100°C (to sterilize them). Fill them up while they are hot. Once filled, put them back in oven until a thin crust is made on top. Pour spoon of oil on top, close them, put back in oven and turn oven off.
Best is to leave them over night so it will all cool down. Store them in dark and cold place.

Use it as a dipping to meat dishes, french fries, or just as a bread spread.

Dobar tek!