Aubergine Chutney Recipes

AUBERGINE CHUTNEY

Steps:

• Preheat the oven to 180C/350F.
• Place the aubergine and the peppers on a baking tray and roast for about 20 minutes.
• Place the roasted aubergine and peppers into a kitchen processor. Add the remaining ingredients and process until you get a rough paste. Taste and adjust seasoning.
• Serve with freshly baked bread or as a side dish and enjoy.

AUBERGINE PICKLE

Steps:

• Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
• Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.

MEDITERRANEAN AUBERGINE CHUTNEY

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.

AUBERGINE AND GARLIC CHUTNEY (2)

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.

THOMAS KELLER'S EGGPLANT (AUBERGINE) CHUTNEY

Steps:

• In a small skillet, combine curry powder, cinnamon stick and clove and place over medium heat, toasting until aromatic; removed from the heat and wrap the spices in cheesecloth with the lemon and orange zest and tie the cheesecloth to make a sachet.
• In a medium saucepan, combine 2 tablespoons of olive oil and the shallots and saute over low heat until the shallots have softened--about 4 minutes.
• Add the tomatoes, red wine, sugar, lemon and orange juices, and the sachet.
• Simmer until the liquid has reduced and the mixture resembles a marmalade--about 20 to 25 minutes.
• Remove from heat and discard sachet.
• In a large skillet over medium heat, heat 2 tablespoons olive oil and then add the eggplant and saute until tender--about 5 minutes.
• Drain eggplant on paper towels set on a rack.
• Return the skillet to the medium heat, add two more tablespoons of oil and, when the oil is warm, add the zucchini and yellow squash and saute that until tender--4 to 5 minutes.
• Drain the zucchini and squash.
• Note: Dish can be prepared in advance to here and chilled for several hours; if it is chilled, bring to room temperature before proceeding.
• Reheat the tomato mixture and whisk in the remaining 2 tablespoons of olive oil.
• Add butter, one piece at a time, whisking to emulsify the sauce. (this step can be omitted to "veganize" the recipe).
• Add the eggplant, zucchini and yellow squash.
• Fold in red and yellow peppers and parsley.
• Serve warm.
• If served as a base for skate (as at The French Laundry), this serves six; as a condiment or as part of an appetizer plate, it will serve more--the yield is roughly 6 cups.