Mediterranean Aubergine Chutney Recipes

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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

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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