Eggplant Chutney Spicy Recipes

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EGGPLANT CHUTNEY SPICY



EGGPLANT CHUTNEY SPICY image

A spicy and tempting chutney made with brinjal and spices.

Provided by Vahchef

Time 15m

Number Of Ingredients 0

Steps:

  • Take oil in a hot pan and add eggplant pieces in it. Now add salt and let it cook with a lid on it, till they become soft on a slow flame. On the other side take another pan and when it becomes hot add dry coconut to dry roast. When the color changes take them on a plate and again dry roast red chilies, coriander seeds and add little oil. Add cumin seeds, sesame seeds, tamarind, turmeric and mix well. Transfer in a mixie jar and make a coarse powder. In the same mix also add eggplant pieces and grind it again to make a coarse chutney. At last, just add the tempering on it and serve it with rice.

Nutrition Facts : Calories 51.4, Fat 0.2, Protein 3.4, Sodium 25

SPICY EGGPLANT AND CAPSICUM (BELL PEPPER) CHUTNEY



Spicy Eggplant and Capsicum (Bell Pepper) Chutney image

I bought a heap of eggplant at a farm the other day. I wanted to make a chutney and found this one on the Taste site. I made it today and have to say it's delicious even without a months' standing time to mature! Prep time doesn't include allowing the eggplant and salt to sit for an hour

Provided by JustJanS

Categories     Vegetable

Time 2h20m

Yield 3 1/2 cups

Number Of Ingredients 10

1 kg eggplant, cut into 2cm cubes
1 tablespoon salt
2 small red capsicums, deseeded, cut into 2cm pieces
250 g brown onions, halved, cut into thin wedges
150 g dates, fresh, pitted, roughly chopped
500 ml white wine vinegar (2 cups)
250 g brown sugar (1 1/4 cups, firmly packed)
2 small red chilies, finely sliced
2 large garlic cloves, finely chopped
2 teaspoons cumin seeds

Steps:

  • Place the eggplant in a large colander, sprinkle with the salt and toss to combine. Place the colander in the sink and stand for 1 hour for the eggplant to degorge. Rinse the eggplant well and pat dry with paper towel.
  • Combine the eggplant, capsicum, onions, dates, vinegar, brown sugar, chillies, garlic and cumin seeds in a large heavy-based saucepan (about 4-litre/16-cup capacity). Stir over high heat until the sugar dissolves. Bring to the boil.
  • Reduce heat to medium-low and boil gently, stirring occasionally, for 1 1/2 hours or until all the excess liquid has evaporated and the mixture is thick. Stir the chutney more frequently towards the end of cooking.
  • Remove the saucepan from the heat and stand for 2-3 minutes. Stir and then ladle into hot sterilised jars. Seal tightly and turn upside down for 2 minutes. Invert and allow to cool. Label, date and store in a cool dark place for at least 1 month before using.
  • Serve with aged cheddar on crusty bread, with Indian curries, on roast beef sandwiches, with roast vegetables or pork, or add a spoonful to chunky vegetable soups.
  • This chutney will store in a cool, dark place for 6 months. Once opened, keep in the fridge for up to 8 weeks.

Nutrition Facts : Calories 520.4, Fat 1.3, SaturatedFat 0.2, Sodium 2029.1, Carbohydrate 131.2, Fiber 15.8, Sugar 109.4, Protein 6

SMOKY EGGPLANT CHUTNEY



Smoky Eggplant Chutney image

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, easy, weekday, side dish

Time 25m

Yield About 1 1/4 cups

Number Of Ingredients 8

1 eggplant, cut lengthwise into 3/4-inch planks
2 tablespoons olive oil
Kosher salt and black pepper to taste
2 tablespoons vegetable oil
1/2 red onion, roughly chopped
3 tablespoons brown sugar
1/4 cup cider vinegar
1/3 cup chopped fresh cilantro

Steps:

  • Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
  • In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 12 grams, TransFat 0 grams

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