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Ajvar – red pepper and aubergine chutney

by Luca Marchiori
  1. Ajvar – red pepper and aubergine chutney
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This ajvar recipe is a common sight across Friuli Venezia Giulia but has origins in the Balkans. Charred peppers, roast aubergine and garlic are blitzed together with vinegar and oil to create a stunning dip or condiment which pairs well with cheeses, cold cuts or sausages.

First published in 2018
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Ajvar is a recipe that is found all over the Balkans as well as in Friuli Venezia Giulia and shows the Slovenian influence on the cooking of the region. It’s a red pepper and aubergine chutney which is used as an accompaniment to cold meats, sausages and salumi.

The name is said to derive from the Turkish word for caviar, suggesting that it was made as a cheaper substitute for sturgeon roe. However, the name could derive from the fact that the consistency is similar, a little like aubergine caviar. This recipe makes enough to serve four people. However, you could make a much larger quantity and seal it in sterilised jars to keep and serve throughout the winter.

Ingredients

Metric

Imperial

  • 2 red peppers, (large)
  • 1 large aubergine
  • olive oil
  • 1 garlic clove
  • 15ml of sunflower oil
  • 15ml of white wine vinegar
  • 1/2 tsp sugar
  • salt
  • pepper
  • 1 tbsp of olive oil
SAVE RECIPE

Equipment

  • Food processor

Method

1
Place the peppers under a very hot grill, turning occasionally until the skin is blackened. Allow to cool a little then peel off the skin and remove the seeds
2
Meanwhile, preheat an oven to 180°C/gas mark 4. Cut the aubergine in half, score the flesh inside, and pour some olive oil over the flesh. Put the aubergine back together, wrap tightly in tin foil, and then place in the oven for about one hour or until soft
3
Unwrap the aubergine, scoop out the flesh with a spoon and discard the skins. Place the flesh in a food processor with the peppers and garlic, then blitz to a chunky paste
4
Add the sunflower oil, vinegar and sugar along with a pinch of salt and pepper, then blitz until the mixture is the consistency of pesto. Add a little more oil if it’s too thick
5
Transfer to a saucepan and simmer gently over a low heat for about 20 minutes. Add a little water occasionally if necessary
6
Allow to cool a little before serving

Discover more about this region's cuisine:

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Discover more about this region's cuisine:

Discover more about this region's cuisine:

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First published in 2018

Discover more about this region's cuisine:

Luca Marchiori

Luca Marchiori is a food writer, recipe developer and food historian. His blog Luca’s Italy is all about discovering authentic Italian food and sharing the recipes that Italians really eat.

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