Aubergine And Garlic Chutney 1 Recipes

AUBERGINE AND GARLIC CHUTNEY (2)

Aubergine and Garlic Chutney (2) image

This is an unusual chutney and all the better for it. Ideal with all curries, cold meats and cheeses. Make and store for two months before eating, that way the flavour develops. Has a long shelf life, if you haven't eaten it.

Provided by Brian Holley

Categories Vegetable

Time 55m

Yield 4 jars

Number Of Ingredients 10

Ingredients

1 kg aubergine, cubed
2 teaspoons salt
3 tablespoons sesame seeds
1 tablespoon onion seeds
8 ounces onions, finely sliced
4 heads garlic, peeled and chopped
3 red chilies, chopped
30 fluid ounces white vine vinegar
5 ounces brown sugar
3 teaspoons paprika

Steps:

Put aubergines in a bowl and sprinkle with the salt, allow to stand for 30 mins and then remove the resultant liquid and pat the aubergines dry.
Heat the oil in a large pot and fry the seeds till they start to pop.
Add the aubergines, onions, and garlic, fry for 5 minutes.
Add chillies and vinegar, cook for 15 minutes.
Add sugar and paprika and cook till thick.
Bottle in warm jars and set aside for two months.
N.B. if this is not spicy enough just stir in a spoon of chilli powder.

Nutrition Facts : Calories 403.7, Fat 4.5, SaturatedFat 0.7, Sodium 1202.2, Carbohydrate 79.8, Fiber 12.4, Sugar 45.1, Protein 8.9

AUBERGINES WITH GARLIC & HERB DRESSING

Aubergines with garlic & herb dressing image

An Italian-style sweet and sour dressing works well with the meaty aubergines

Provided by Mary Cadogan

Categories Buffet, Side dish, Vegetable

Time 1h5m

Yield Serves 20 as part of a meal

Number Of Ingredients 6

Ingredients

1kg aubergine , sliced into rounds
100ml olive oil
5 tbsp red wine vinegar
1 tbsp sugar
4 garlic cloves , thinly sliced
bunches mint and parsley, roughly chopped

Steps:

Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.

Nutrition Facts : Calories 53 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

AUBERGINE AND GARLIC CHUTNEY (1)

Aubergine and Garlic Chutney (1) image

If you enjoy a curry this is a good chutney to make. It will keep for ever ( if you haven't used it ) Make it in advance and allow the flavour to develope. Don't just eat this with curry, it goes well with cheese and cold meats too.

Provided by Brian Holley

Categories Vegetable

Time 50m

Yield 3 bottles

Number Of Ingredients 10

Ingredients

2 1/4 lbs aubergines, cut into 1-inch cubes
3 tablespoons oil
3 tablespoons sesame seeds
4 heads garlic, peeled and chopped
8 ounces onions, sliced
3 dried red chilies, chopped
2 teaspoons salt
1 1/2 pints white wine vinegar
5 ounces brown sugar
3 tablespoons paprika

Steps:

Heat the oil in a large pot and fry the sesame seeds until they start to pop.
Add the garlic and onions and fry for five minutes.
Add the aubergines and fry for 5 minutes.
Add the vinegar and chillies and cook for 15 minutes.
Add the sugar and paprika and cook till the chutney is thick.
Bottle in clean, dry and warm bottles.

Nutrition Facts : Calories 620.5, Fat 20.3, SaturatedFat 3, Sodium 1598.8, Carbohydrate 109.4, Fiber 18.6, Sugar 60.6, Protein 12.7

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