Pumpkin Eggplant Aubergine Carrot Chutney Recipes

GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)

Steps:

• Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
• Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.

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.

PUMPKIN/EGGPLANT(AUBERGINE)/CARROT CHUTNEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
• Saute for 1 minute and then cover.
• After 5 minutes, uncover, stir, and cover.
• And now after another 5 minutes remove the pumpkin from the skillet and keep aside.
• In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
• Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
• Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
• Don't add water unless it is too thick; add upto 1 tablespoon water if required.
• Serve with rice, bread, chappatis, you name it!

EASY PUMPKIN CHUTNEY

Steps:

• Place the pumpkin in a bowl and sprinkle liberally with salt. Toss to get it all coated, cover and leave overnight. Drain of any juices, wash in cold water, then drain again to remove excess moisture.
• Peel and segment the fruit and remove the pith. Tip into a heavy-based pot with all of the remaining ingredients. Bring to the boil over medium heat, then reduce the heat and leave to simmer uncovered, stirring occasionally, for about 40 mins. Cool, then transfer to a sterilised jar and seal.