Aubergine And Garlic Chutney 2 Recipes
MEDITERRANEAN AUBERGINE CHUTNEY
An easy and delicious aubergine preserve
Categories Edible Gifts, One Pot, Preserves, Sauces, Seasonal, Side, Slow Cook, Snacks
Time 1h45m
Number Of Ingredients 13
Steps:
- Dice the aubergines, finely chop the onion and garlic and grate the ginger. Prepare a heavy-bottomed pan with a drizzle of olive oil and wait for the pan to get hot.
- Once the oil in the pot is hot, add the diced aubergines together with the onions and garlic. Add the tomato paste and stir for a minute or two, then add the vinegar and sugar; mix and then add the sultanas, ginger and, spices. Cook on medium heat and stir until the sugar has almost dissolved. Turn the heat up and bring to a boil, then reduce the heat to the lowest possible, cover the pan and simmer gently for 30 minutes. Remove the lid of the pan and continue to cook on low heat, stirring occasionally so that the mixture does not burn or stick to the bottom of the pan. The chutney is ready when it has turned thick and sticky. Remember to taste to make sure that the vinegar has been absorbed well or it will taste acidic.
- Preheat the oven to 160°C. If you are using jars with rubber seals, be sure to remove these. Wash the jars and lids in hot soapy water. After that, rinse but don't dry them. Place the jars onto a baking tray and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes. Once the chutney has cooled, ladle into sterilised jars with tight lids. It is necessary that both the chutney and the jars are at the same temperature so that the jars don't crack.
Nutrition Facts : Calories 30
AUBERGINE AND GARLIC CHUTNEY (1)
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
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
AUBERGINE AND GARLIC CHUTNEY (2)
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
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
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- Cut the eggplant in to slices and sprinkle over the salt. Leave to sit for around 3-5min until liquid droplets form on top. Meanwhile, lightly toast the mustard and cumin seeds then grind them along with the fenugreek seeds, pepper and chili.
- Warm the oil in a skillet/frying pan and as it warms, wipe the salt off the eggplant slices and pat dry. Cut the slices into a medium-small dice then add them to the pan. Cook, stirring now and then until soft, around 10minutes, adding the crushed garlic after around 5min. Don't worry if they stick now and then, just scrape off as best you can, but don't let them burn.
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